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Essentials of food science

By: Contributor(s): Material type: TextTextLanguage: English Language Series: Food Sciences Text SeriesPublication details: New York Springer 2014Edition: 4th edDescription: xxiv,495 p. some Colour 25 cmISBN:
  • 9781461491378
  • 9781461491385
Subject(s): DDC classification:
  • 664 VAC
Item type: Lending Books
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Lending Books Lending Books Technology Library Lending Section Lending Collection 664VAC (Browse shelf(Opens below)) Available 139340
Lending Books Lending Books Technology Library Lending Section Lending Collection 664VAC (Browse shelf(Opens below)) Available 139341
Lending Books Lending Books Technology Library Lending Section Lending Collection 664VAC (Browse shelf(Opens below)) Available 139342
Lending Books Lending Books Technology Library Lending Section Lending Collection 664VAC (Browse shelf(Opens below)) Available 139343
Sheduled Reference Sheduled Reference Technology Library Reference Section Reference Collection 664VAC (Browse shelf(Opens below)) Available 139344
Total holds: 0

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