Physical Chemistry of Foods / Edited by Henry G. Schwartzberg, Richard W. Hartel.
Material type: TextSeries: IFT basic symposium series (Marcel Dekker, Inc.) ; [7].Publication details: New York : Marcel Dekker, c.1992.Description: xii, 747 p. : ill. ; 24 cmISBN:- 0824786939
- 664 PHY 22
- TP372.5 .P495 1992
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Book - Borrowing | Central Library First floor | 664 PHY (Browse shelf(Opens below)) | Available | 000021626 | |||
Book - Borrowing | Central Library First floor | 664 PHY (Browse shelf(Opens below)) | Available | 000008714 |
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663.2 TUR Behind the wine list: | 663.3 BRE Brewing : science and practice / | 663.3 HAN Handbook of brewing / | 664 PHY Physical Chemistry of Foods / | 664 ROO Phase transitions in foods / | 664.00284 SAR Handbook of food processing equipment / | 664.07 HAN Handbook of food analytical chemistry : |
Index : p. 735-747.
Includes bibliographical references.
Doha Ragab
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