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Introduction to food chemistry
By: Owusu-apenten, Richard.
Material type:
TextPublisher: Boca Raton : CRC, 2005.Description: 249 p.ISBN: 9780849317248.Subject(s): FOOD AND NUTRITION | FOOD CHEMISTRY | FOO ANALYSISDDC classification: 664.07
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | Reference | 664.07 OWU (Browse shelf(Opens below)) | Not For Loan | 17197 |
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| 664.024 HANA Handbook of animal-based fermented food and beverage technology | 664.024 HANP Handbook of plant-based fermented food and beverage technology | 664.07 COL Color in food technological and psychophysical aspects | 664.07 OWU Introduction to food chemistry | 664.09 EME Emerging food packaging technologies principles and practice | 664.09 ENV Environmentally compatible food packaging | 664.09 INN Innovations in food packaging |
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