Handbook of food analytical chemistry / edited By Ronald E. Wrolstad ... [et al.]

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Publication details: Hoboken, N.J. : John Wiley, 2005Description: 2 v. : ill. ; 29 cmISBN:

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Contents:

vol. 1. Pigments, colorants, flavors, texture, and bioactive food components - vol. 2. Water, proteins, enzymes, lipids, and carbohydrates

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Holdings
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)	-	TX545.H36 (Browse shelf(Opens below))	j.1	1	Available		00001363526
AM	PERPUSTAKAAN TUN SERI LANANG	PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5)	-	TX545.H36 (Browse shelf(Opens below))	j.2	1	Available		00001363527

Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components

Includes bibliographical references and index

vol. 1. Pigments, colorants, flavors, texture, and bioactive food components - vol. 2. Water, proteins, enzymes, lipids, and carbohydrates

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