FOOD COLOUR AND APPEARANCE
Material type:
TextPublication details: LONDON BLACKIE ACADEMIC & PROFESSIONAL 1994Description: XII,513PISBN: - 0-7514-0176-5
- TX 571 .C6H88 1994 C.1
| Item type | Current library | Collection | Call number | Copy number | Status |
|---|---|---|---|---|---|
Long Loan Book
|
Kisii University Library On Display | Science & Technology | TX 571 .C6H88 1994 (Browse shelf(Opens below)) | 1 | Available |
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| No cover image available | No cover image available | No cover image available | ||||||
| TX 560 .O3M48 1995 METHODS TO ASSESS QUALITY AND STABILITY OF OILS AND FAT-CONTAINING FOODS | TX 560 .O3M48 1995 METHODS TO ASSESS QUALITY AND STABILITY OF OILS AND FAT-CONTAINING FOODS | TX 569 .F66 1984 FOOD CONSTITUENTS AND FOOD RESIDUES | TX 571 .C6H88 1994 FOOD COLOUR AND APPEARANCE | TX 596 .M48 1995 V.1 METHODS TO DETECT ADULTERATION OF FRUIT JUICE BEVERAGES | TX 601 .K53 2000 PRESERVATION OF FRUITS AND VEGETABLES | TX 609 .F66 1973 V.1 FOOD DEHYDRATION |
INCLUDES AN INDEX
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