Food science and technology / edited by Geoffrey Campbell-Platt.
Material type:
TextPublication details: Chichester : Wiley-Blackwell, 2009Description: xi, 508 p., [14] p. of plates : ill. (some col.), map ; 29 cmISBN: 9780632064212 (hbk.) :; 0632064218 (hbk.) :Subject(s): Food -- Analysis | Food -- Composition | Food industry and tradeDDC classification: 664
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664 FOO (Browse shelf(Opens below)) | Issued | 11/11/2024 | 06572499 | ||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664 FOO (Browse shelf(Opens below)) | Available | 06572510 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664 FOO (Browse shelf(Opens below)) | Available | 06577490 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664 FOO (Browse shelf(Opens below)) | Issued | 11/11/2024 | 06577504 |
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| 664 FOO Food science and technology / | 664 FOO Food science and technology / | 664 FOO Food science and technology / | 664 FOO Food science and technology / | 664 HAN The handbook of food research / | 664 HAN The handbook of food research / | 664 INT An integrated approach to new food product development / |
At foot of title: IUFoST.
Includes bibliographical references and index.
Specialized.
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