Food: the chemistry of its components
Publication details: Cambridge RSC Publishing 2009 Edition: 5th edDescription: xix,501pISBN: 978085404114Subject(s): Food | ChemistryDDC classification: 579.664
Contents:
Sugars --
Polysacchardes --
Lipids --
Proteins --
Colors --
Flavours
Item type | Home library | Call number | Materials specified | Status | Date due | Barcode |
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Government College of Arts, Science & Commerce, Khandola, Marcela | 579.664 COU/FOO (Browse shelf(Opens below)) | Paper | Available | GCA-28776 | |
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Government College of Arts, Science & Commerce, Khandola, Marcela | 579.664 COU/FOO (Browse shelf(Opens below)) | Paper | Available | GCA-28777 | |
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Government College of Arts, Science & Commerce, Khandola, Marcela | 579.664 COU/FOO (Browse shelf(Opens below)) | Paper | Available | GCA-28852 |
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579.66062 THI / INT networking infrastructure for pervasive computing enabling technologies and system | 579.664 ARO / BAC Bacterial physiology | 579.664 BHA/FOO Food microbiology | 579.664 COU/FOO Food: the chemistry of its components | 579.664 COU/FOO Food: the chemistry of its components | 579.664 COU/FOO Food: the chemistry of its components | 579.664 ECK/MIK Milk and milk products |
Sugars --
Polysacchardes --
Lipids --
Proteins --
Colors --
Flavours
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