The chemistry and technology of food and food products Edited by Morris B. Jacobs
Material type: TextLanguage: English Publication details: London : Interscience Publishers, 1951Edition: 1st edDescription: 2 v. (xxvi, 835 - 1769 p.) ; 23 cmSubject(s): Food - Chemistry | Food scienceDDC classification: 664 JAC 2Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Mysore University Main Library | 664 JAC 2 (Browse shelf (Opens below)) | Available | 019490 | |
Books | Mysore University Main Library | 664 JAC 3 (Browse shelf (Opens below)) | Available | 340455 |
Browsing Mysore University Main Library shelves, Shelving location: Food Science & Nutrition Close shelf browser (Hides shelf browser)
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664.840272 TOR Dehydration of fruits and vegetables | 664.907 HAG H Food quality control : | 664.92 KAR Fresh meat technology / | 664 JAC 2 The chemistry and technology of food and food products | 664 JAC 3 The chemistry and technology of food and food products | 665.5 SCH Oils for the world / | 665.5385 ZUI The performance of lubricating oils / |
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