Introduction to the biochemistry of foods J.B.S. Braverman.

By:

Material type: Text

TextLanguage: English Publication details: Amsterdam Elsevier 1963Description: xv, 335pSubject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	RCON Library	General Collection	664 B80I (Browse shelf(Opens below))	Available		HM8051

Previous		No cover image available	No cover image available	No cover image available				Next
Previous	664 B54B Biotechnology in functional foods and nutraceuticals	664 B54B Bioprocesses and biotechnology for functional foods and nutraceuticals	664 B54B Biocatalysis and biotechnology for functional foods and industrial products	664 B80I Introduction to the biochemistry of foods J.B.S. Braverman.	664 C31F Fundamentals of food engineering	664 C31F Fundamentals of food engineering	664 C31F Fundamentals of food engineering	Next

There are no comments on this title.

to post a comment.