INTRODUCTION TO THE CHEMICAL ANALYSIS OF FOODS
Material type:
TextPublication details: BOSTON JONES AND BARTLETT 1994Description: XIV,530PISBN: - 0-86720-826-0
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Long Loan Book
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Kisii University Library On Display | Science & Technology | tx 545 .i58 1994 (Browse shelf(Opens below)) | c.1 | Available | 000000007310 |
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| No cover image available | No cover image available | |||||||
| TX 545 .H69 1977 PHYSICAL, CHEMICAL AND BIOLOGICAL CHANGES IN FOOD CAUSED BY THERMAL PROCESSING | TX 545 .I46 1985 IMMUNOASSAYS IN FOOD ANALYSIS | TX545 .I57 1983 V.2 INSTRUMENTAL ANALYSIS OF FOODS RECENT PROGRESS | tx 545 .i58 1994 INTRODUCTION TO THE CHEMICAL ANALYSIS OF FOODS | TX 546 .F53 1977 FLAVOR: ITS CHEMICAL, BEHAVIORAL, AND COMMERCIAL ASPECTS | TX 546 .F53 1978 FLAVOR: ITS CHEMICAL, BEHAVIORAL AND COMMERCIAL ASPECTS | TX 551 .D54 1997 DIETARY REFERENCE INTAKES |
INCLUDES AN INDEX
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