An Introduction to the physical chemistry of food
By: Coupland, John N.
Publisher: New york Springer 2014Description: xiii, 182 p.ISBN: 9781493907601.Subject(s): Food analysis![](/opac-tmpl/bootstrap/images/filefind.png)
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Item type | Current location | Collection | Call number | Status | Notes | Date due | Barcode |
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Technology Library Science & Technology | R | 664.07 COU (Browse shelf) | Available | TEC | 283317 |
Browsing Technology Library Shelves , Shelving location: Science & Technology , Collection code: R Close shelf browser
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664.06 MAH Food additives: characteristics, detection and estimation | 664.06 MAH Food additives: characteristics, detection and estimation | 664.07 CHE Chemical analysis of food : techniques and applications | 664.07 COU An Introduction to the physical chemistry of food | 664.07 FOO Food chemical safety | 664.07 FOO Food chemical safety | 664.07 FOO Food analysis |
Include Bibliography ,References and Index
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