Principles of food chemistry
Material type: TextLanguage: English Language Series: Food science text seriesPublication details: New York Springer 1999Edition: 3rd edDescription: ix, 520 p. some Colour 25 cmISBN:- 9781461463894
- 9781461463900
- 664 DEM
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Lending Books | Technology Library Lending Section | Lending Collection | 664DEM (Browse shelf(Opens below)) | Available | 139356 | ||
Lending Books | Technology Library Lending Section | Lending Collection | 664DEM (Browse shelf(Opens below)) | Available | 139357 | ||
Lending Books | Technology Library Lending Section | Lending Collection | 664DEM (Browse shelf(Opens below)) | Available | 139358 | ||
Lending Books | Technology Library Lending Section | Lending Collection | 664DEM (Browse shelf(Opens below)) | Available | 139359 | ||
Sheduled Reference | Technology Library Reference Section | Reference Collection | 664DEM (Browse shelf(Opens below)) | Available | 139360 |
Total holds: 0
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