Methods of analysis of food components and additives.
by
Otles, Semih
.
Publisher: Boca Raton: CRC, 2005Edition: 1st ed.Description: 456 p.ISBN: 0849316472; 9780849316470.Subject(s): Food & beverage technology![](/opac-tmpl/prog/images/filefind.png)
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Item type | Location | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
Books |
Central Library AIOU Islamabad
General Stacks
Allama Iqbal Open UniversityCentral Library |
664.06 MET (Browse shelf) | Available | 112854 |
Total holds: 0
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664.06 FOO Food emulsifiers and their applications | 664.06 GUM Gums and stabilisers for the food industry 2 | 664.06 HYD Hydrocolloids in food product development | 664.06 MET Methods of analysis of food components and additives. | 664.06 MET Methods of analysis of food components and additives. | 664.06 MIC Microbiology of fermented foods | 664.06 MIC Microbiology of fermented foods |
Hardcover.
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