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Introduction to food chemistry / Richard Owusu-Apenten.
Material type:
TextPublisher: ©2005Description: 249 p. : ill. ; 26 cmContent type: - text
- unmediated
- volume
- 084931724X
- 9780849317248
- Food chemistry
- TX545 .O98 2005
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX545 .O98 2005 (Browse shelf(Opens below)) | Available | 0000004319 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX545 .O98 2005 (Browse shelf(Opens below)) | Available | 0000004318 |
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| TX545 .F67 2010 Food analysis laboratory manual / | TX545 .F67 2010 Food analysis laboratory manual / | TX545 .H36 2000 r Handbook of food analytical chemistry : water, proteins, enzymes, lipids and carbohydrates / | TX545 .O98 2005 Introduction to food chemistry / | TX545 .O98 2005 Introduction to food chemistry / | TX545 .O986 2015 Cooking as a chemical reaction : culinary science with experiments / | TX545 .P52 2012 Chemical analysis of food : techniques and applications / |
Includes bibliographical references and index.
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