The chemistry of food
by Velíšek, Jan; Koplik, Richard (jt. auth.); Cejpek, Karel (jt. auth.).
Material type: BookPublisher: Hoboken: Wiley-Blackwell, 2020Edition: 2nd ed.Description: 1192p.ISBN: 9781119537649.Subject(s): Food--Analysis--Textbooks | Food--Composition--TextbooksItem type | Location | Call number | Status | Date due | Barcode | Item holds |
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Books |
Central Library AIOU Islamabad
General Stacks
Allama Iqbal Open UniversityCentral Library |
664.07 VEC (Browse shelf) | Available | 132406 |
Total holds: 0
Browsing Central Library AIOU Islamabad Shelves , Shelving location: General Stacks Close shelf browser
664.07 RES Research methodology in food sciences | 664.07 SEE Extraction of organic analytes from food | 664.07 TEC Techniques for analyzing food aroma | 664.07 VEC The chemistry of food | 664.071 EDU Education and training in food science | 664.072 LAS Sensory evaluation of food | 664.072 MOC Concept research in food product design and development |
PB
Eng
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