An introduction to the physical chemistry of food

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Main Author: Coupland, John N.
Format: Book
Language:English
Published: New York : Springer, 2014
Series:Food science text series
Genre/form:učebnice
ISBN:978-1-4939-0760-1
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Online Access:Anotace
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Internet

Anotace
Status Sublibrary Description Location LCC Callnumber Old Callnumber
Open stacks; for loan NTK collection 3rd floor, shelf 3C/207 TX541 .C68 2014 B 18495