Handbook of food analytical chemistry: bwater, proteins, enzymes, lipids, and carbohydrates / edited by Ronald E. Wrolstad ... [et al.].

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Publication details: Hoboken,N.J.: J. Wiley-Interscience, c2005.Description: xv,768 p.: ill.; 29 cmISBN:

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Holdings
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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