Results
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1.
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Processing foods: by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c1999
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TX-370-.P76-1999.
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2.
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Processing foods: by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c1999
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TX-370-.P76-1999.
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3.
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Introduction to food chemistry Owusu-Apenten, R. K. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c2005
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TX-546-.O98-2004.
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4.
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Chemical and functional properties of food lipids by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c2003
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TX-553.L5-.S54-2003.
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5.
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Introduction to food biotechnology Johnson-Green, Perry. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c2002
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TP-248.65F66-.J64-2002.
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6.
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Introduction to food biotechnology Johnson-Green, Perry. by
Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Boca Raton, Fla. ; CRC Press, ; c2002
Availability: Items available for loan: The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library (1)Call number: TP-248.65F66-.J64-2002.
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