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Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian
By: Vaclavik, Vickie A.
Contributor(s): Christian, Elizabeth W.
Material type:
TextPublisher: New Delhi : Springer, 2005.Edition: 2nd ed.Description: xvii, 482 p.ISBN: 818128349X.Subject(s): FOOD ANALYSIS | FOOD AND NUTRITION | FOOD-COMPOSITIONDDC classification: 664
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 664 VAC (Browse shelf(Opens below)) | Available | 13703 | |
| TEXT BOOKS | JDBI Learning Resource Center | 664 VAC (Browse shelf(Opens below)) | Available | 14058 | |
| TEXT BOOKS | JDBI Learning Resource Center | 664 VAC (Browse shelf(Opens below)) | Available | 14059 |
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| 664 SHA Textbook of food science and technology | 664 SHA Encyclopedia of food science technology, health & nutrition | 664 SIN Food science and food biotechnology | 664 VAC Essentials of food science | 664 VAC Essentials of food science | 664 VAC Essentials of food science | 664 VER Food management |
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