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Biochemical principles of the food industry, Vol.8

By:

Kretovich, V L, Ed

Contributor(s):

Pijanowski, E, ed

Material type: Text

Text

TextSeries: 5 international congress of biochemistryPublication details: Oxford : Pergamon Press, 1963Description: 311 pSubject(s):

Food technology

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Holdings
Item type	Current library	Home library	Call number	Vol info	Status	Date due	Barcode
Book	Dept. of Biochemistry Processing Center	Dept. of Biochemistry	664 KRE-B.8 (Browse shelf(Opens below))	Vol.8	Available		BCH2267

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Previous	664 ESK-B Biochemistry of foods	664 HAN Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications/	664 JAM-A Advances In Food Biochemistry/	664 KRE-B.8 Biochemical principles of the food industry, Vol.8	664 MAH-H Hand book of food analysis	664 POT-F2 Food science	664 SIN-I INTRODUCTION TO FOOD ENGINEERING	Next

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