Essentials of food science 4th ed.
By: Vaclavik Vickie A | Christian Elizabeth W.
Material type:
BookPublisher: New York Springer 2014Edition: 4.Description: 495p.ISBN: 9781461491378.Subject(s): Food quality, water, flavor, carbohydrates, starches, grains, gums, protineDDC classification: 640
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Books (General)
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College of Agriculture, Vellanikkara | 640 VAC/ES (Browse shelf) | Available | KAU-COA-32649 |
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| 640 NEE/FO Food analysis | 640 NEE/FO Food analysis | 640 RED/FO Food security in India | 640 VAC/ES Essentials of food science 4th ed. | 640 VAI/FR Fruits and vegetables: micronutrient and antioxidant quality | 640 VIJ/TE Text book of food sciences and technology | 640 VIJ/TE Text book of food sciences and technology |
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