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Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
Series: Food science text seriesPublisher: New York : Springer, [2014]Edition: 4th editionDescription: xxiv, 495 p. : ill. (some col.) ; 26 cmISBN:- 9781461491378 (pbk.)
- 1461491371 (pbk.)
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TX531.V33 2014 (Browse shelf(Opens below)) | 1 | Available | 00002125418 |
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| TX531.T6 1973 Toxicants occurring naturally in foods | TX531.T734 Trends in food safety and protection / | TX531.V33 Essentials of food science / | TX531.V33 2014 Essentials of food science / | TX531.W366 Food chemical hazard detection : development and application of new technologies / | TX531.W857 Food safety in China : a comprehensive review / | TX533.L5L56 Lipid oxidation in food / |
Includes bibliographical references and index.
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