Handbook of food analytical chemistry / edited by Ronald E. Wrolstad ... [et al.]
Contributor(s): Wrolstad, Ronald E.
Call number: 664.07 H236 (R.) Material type: 
BookPublisher:
Hoboken, N. J. :
Wiley-Interscience,
c2000-2005
Description: 2 v.ISBN: 0471663786 (v.1); 0471718173 (v.2).Subject(s): Food -- Analysis -- Handbooks, manuals, etc
Contents:
v. 1. Water, proteins, enzymes, lipids, and carbohydrates - - v. 2. Pigments, colorants, flavors, texture, and bioactive food components
| Item type | Location | Call number | Unit | Status | Date due | Copy No. | Barcode |
|---|---|---|---|---|---|---|---|
|
CL_Reference Book | 664.07 H236 (Browse shelf) | v.1 | Not for Loan | 1 | 1000140463 | |
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CL_Reference Book | 664.07 H236 (Browse shelf) | v.2 | Not for Loan | 2 | 1000140462 |
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| 664.07 H236 Handbook of food analysis | 664.07 H236 Handbook of food analysis | 664.07 H236 Handbook of food analytical chemistry | 664.07 H236 Handbook of food analytical chemistry | 664.07 H236 2004 Handbook of food analysis | 664.07 H236 2004 Handbook of food analysis | 664.07 H236 2004 Handbook of food analysis |
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