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Introduction to the biochemistry of foods / J. B. S. Braverman.

By: Braverman, J. B. SMaterial type: Text

TextLanguage: English Publication details: Amsterdam : Elsevier Publishing Company, 1963Description: xv, 336 p. ; 21 cmSubject(s): Fermentation | Food analysis | Food technologyDDC classification: 664 BRA

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	Mysore University Main Library	Text Book Loan Section	664 BRA (Browse shelf (Opens below))	Available	172101
Books	Mysore University Main Library		664 BRA (Browse shelf (Opens below))	Available	141859
Books	Mysore University Main Library		664 (Browse shelf (Opens below))	Available	154305

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Previous	662 RIT Detection of biomolecules induced at sublethal levels of pyrethroids	664 ABH Studies on gold nanoparticles for application in detection of aflatoxins in selected food commodities	664 ANJ Biochemical and molecular basis of resistance to alternaria helianthi infection in sunflower	664 BRA Introduction to the biochemistry of foods /	664 DEE Hydroxyproline rich glycoproteins in pearl millet :	664 EXT Extraction techniques for food processing	664 HEL Genetically engineered food :	Next

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