Food science: a chemical approach
Material type:
TextPublication details: London: Hodder and Stoughton, 1982Edition: 4th ed.-Description: ix,370p.: ill.; 22cmISBN: - 0-340-27863-3
- TX531.F41
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| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Book | UDSM Library | Science and Engineering Collection | TX531.F41 (Browse shelf(Opens below)) | Available | 000000089744 |
Total holds: 0
Browsing Directorate of Library Services (UDSM) shelves,Collection: Science and Engineering Collection Close shelf browser (Hides shelf browser)
| TX369.H68 2022 Organic food production : nutrition and healthbenefits | TX373.R42 Recent advances in the chemistry of meat | TX373.R42 Recent advances in the chemistry of meat | TX531.F41 Food science: a chemical approach | TX531.H4 Fundamentals of food chemistry | TX531.H4 Fundamentals of food chemistry | TX531.J32 Vol.I The chemistry and technology of food and food products. Vol.I |
Includes index
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