An Introduction to the Physical Chemistry of Food
Material type:
TextPublisher: London Springer 2014Copyright date: c2014Description: xii,182pages illustration 28cmContent type: - text
- unmediated
- volume
- 9781493907601
| Item type | Current library | Call number | Status | Date due | Barcode |
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BOOK
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KKTM Lenggong | Available | 0000066335 | ||
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BOOK
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KKTM Lenggong | Available | 0000066336 | ||
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BOOK
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KKTM Lenggong | Available | 0000066337 | ||
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BOOK
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KKTM Lenggong | TX531 C68 2014 (Browse shelf(Opens below)) | Available | 0000065618 | |
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BOOK
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KKTM Lenggong | TX531 C68 2014 (Browse shelf(Opens below)) | Available | 0000065619 | |
Reference
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KKTM Lenggong | REF TX531 C68 2014 (Browse shelf(Opens below)) | Not for loan | 0000065620 |
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| TS198.3.P3 P37 2013 Handbook of paper and paperboard packaging technology | TS1955 .S35 2013 The science of meat quality/ | TX531 C68 2014 An Introduction to the Physical Chemistry of Food | TX531 C68 2014 An Introduction to the Physical Chemistry of Food | TX531 .F66 2012 Food flavors chemical, sensory and technological properties | TX531 .F66 2012 Food flavors chemical, sensory and technological properties | TX541 C43 2013 Food analysis and quality control |
includes bibliographies and index
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