Food chemistry. edited by Lillian Hoagland Meyer.
Material type:
TextSeries: Reinhold organic chemistry and biochemistry textbook seriesPublication details: New York, Reinhold Pub. Corp. [1960]Description: xiv, 385 pages: illustrations, diagrams., tables., 24 cmContent type: - text
- unmediated
- volume
- TX545 FOO
Reviews from LibraryThing.com:
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Batanai Library Open Shelf | TX545 FOO (Browse shelf(Opens below)) | 156515 | Available | BK102595 |
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| No cover image available | No cover image available | No cover image available | ||||||
| TX541 POM Food analysis : | TX541 VLI Rheology and fracture mechanics of foods | TX541 WEA The food chemistry laboratory | TX545 FOO Food chemistry. | TX545 INT Introduction to the chemical analysis of foods | TX545 INT Introduction to the chemical analysis of foods | TX545 JAC The chemical analysis of foods and food products / |
Includes bibliographical references.
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