An introduction to the physical chemistry of food
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer,
2014
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| Series: | Food science text series
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| Genre/form: | učebnice |
| ISBN: | 978-1-4939-0760-1 |
| Subjects: | |
| Online Access: | Anotace |
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Internet
Anotace| Status | Sublibrary | Description | Location | LCC Call number | Old Call number |
|---|---|---|---|---|---|
| Regular loan | NTK collection | 3rd floor, shelf 3C/207 | TX541 .C68 2014 | B 18495 |