Foundations of food science /
Material type:
TextPublication details: Oxford : W.H. Freeman and Company, 1981.Edition: edDescription: 195 p. ; cmISBN: - 0716712954 :
Reviews from LibraryThing.com:
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Book
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Batanai Library Open Shelf | TX 551 HAW (Browse shelf(Opens below)) | 41563 | Available | BK56494 | ||
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Book
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Main Library Archives | TX 551 HAW (Browse shelf(Opens below)) | 41562 | Available | BK56500 |
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| TX551 CUL Feeding the family | TX551 DIE Dietary reference intakes for water, potassium, sodium, chloride, and sulfate | TX 551 HAW Foundations of food scince. | TX 551 HAW Foundations of food science / | TX551 LEA Food science , nutrition and health. | TX551 LEA Food science , nutrition and health. | TX 551 PAU McCance and Widdowson's the composition of foods / |
Includes bibliographical references and index.
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