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Principles of enzymology for the food science / N.L.Choudhary and Anjana Singh
By: Choudhary, N.L.
Contributor(s): Singh, Anjana.
Material type:
TextPublisher: Jaipur : Oxford Book, 2012.Description: vi, 264 p.ISBN: 978-93-5030-081-7.Subject(s): ENZYMOLOGY | FOOD AND NUTRITIONDDC classification: 572.7
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 572.7 CHO (Browse shelf(Opens below)) | Available | 13437 |
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| 572.4 BRO NUTRITIONAL BIOCHEMISTRY | 572.4 SWA Nutritional biochemistry | 572.6 GLU The Gluten proteins | 572.7 CHO Principles of enzymology for the food science | 572.7 DEV Enzymology | 572.7 DEV Enzymology | 572.7 GHO Enzyme and food biotechnology |
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