Amazon cover image

Image from Amazon.com

Normal view MARC view ISBD view

Key Topics in Food Science and Technology No. 6: Food Chemical Composition Dietary Significance in Food Manufacturing Hutton, Tim.

By:

Hutton, Tim

Material type: Text

Text

TextPublication details: London; RSC Publisher; 2002ISBN:

0905942507

LOC classification:

TX- 551-.H87-2002

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Industrial Analytical Center (IAC) Library	TX- 551-.H87-2002 (Browse shelf(Opens below))	Available		I 275

Browsing Industrial Analytical Center (IAC) Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available					No cover image available		Next
Previous	TP-9-.E68-1995 Kirk-Othmer Encyclopedia of Chemical Technology Volume 16	TA- 455.C43-.P76-1999 Advanced Materials-99: Proceedings of the 6th International Symposium On Advanced Materials 19-23rd September, 1999	TX- 749-.C37-1994 Meat Preservation Preventing Losses And Assuring Safety	TX- 551-.H87-2002 Key Topics in Food Science and Technology No. 6: Food Chemical Composition Dietary Significance in Food Manufacturing	TS-1449-.A52-1984 Analytical Methods for a Textile Laboratory	TP-155-.W34-1937 Chemical Engineering Series: Principles of Chemical Engineering	TP-161-.A75-2000 Annual Book of ASTM Standard 2000: Section Five, Volume 05.04 \| Petroleum Products, Liquid Fuels, and Lubricants (IV): D6973-latest:	Next

© International Center for Chemical and Biological Sciences (ICCBS) Libraries, 2011. All rights reserved.