Handbook of food analytical chemistry: bwater, proteins, enzymes, lipids, and carbohydrates / edited by Ronald E. Wrolstad ... [et al.].
Publication details: Hoboken,N.J.: J. Wiley-Interscience, c2005.Description: xv,768 p.: ill.; 29 cmISBN:- 0471663786 (cloth)
- TX545 H35 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Reference | Main Reference | TX545 H35 2005 (Browse shelf(Opens below)) | 1 | Not for loan | R3402 |
Companion to:Handbook of food analytical chemistry : pigments,colorants, flavors, textures, and bioactive food components.
Includes bibliographical references and index.
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