Essentials of food science
Publication details: New York: Springer, 2014Edition: 4th edDescription: 495pISBN: 9781461491378Subject(s): Food research and food technology | Food processing, food research, food technology | Food quality | Starch foods | Protein system | Fats and fatty oils | Fat emulsions | Food preservation | Food additives | Food packagingLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | 1 | Available | 192668 | |
REFERENCE | CAFRE Loughry Library Reference | TP370 VAC (Browse shelf(Opens below)) | 2 | Not for loan | 192669 |
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