An Introduction to the Physical Chemistry of Food (Food Science Text Series)
Material type:
TextLanguage: English New York Springer 2014Edition: 1stDescription: 157p; cm 24ISBN: - 978 1493907601
- 664.07
- C 832
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| كتب book | المكتبة المركزية 600 | 664.07 / C 832 (Browse shelf(Opens below)) | 1 | Available | IQNTU25050345 | ||
| كتب book | المكتبة المركزية 600 | 664.07 / C 832 (Browse shelf(Opens below)) | 2 | Available | IQNTU25050346 |
Browsing المكتبة المركزية shelves, Shelving location: 600 Close shelf browser (Hides shelf browser)
| 662.88 / p 191 Handbook of Plant-Based Biofuels | 664.028 / K 999 Principles of food preservation | 664.07 / C 832 An Introduction to the Physical Chemistry of Food (Food Science Text Series) | 664.07 / C 832 An Introduction to the Physical Chemistry of Food (Food Science Text Series) | 664.7 / D 377 Principles of Cereal Science and Technology | 664.7 / M 399 The chemistry and technology of cereals as food and feed | 664,024 / W 580 Enzymes in food technology |
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