Normal view MARC view ISBD view

Essentials of food science /

By: Vaclavik, Vickie.

Contributor(s): Christian, Elizabeth W.

Material type: materialTypeLabel

BookSeries: Food science text series.Publisher: New York, NY : Springer, c2008Edition: 3rd ed.Description: xvii, 571 p. : ill.ISBN: 9780387699394 (pbk. : alk. paper).Subject(s): Food | Food | NutritionDDC classification: 664

Tags from this library: No tags from this library for this title. Log in to add tags.

average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Item type	Current location	Collection	Call number	Status	Date due	Barcode
Books (General)	Kelappaji College of Agricultural Engineering & Technology Library, Tavanur	Reference Book	664 VAL/ES (Browse shelf)	Available		KAU_KCAEFT-23487

Browsing Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Shelves , Collection code: Reference Book Close shelf browser

Previous								Next
Previous	658 KOL/UP Upkar's UGC/NET/JRF/SET Management (Paper - II)	660.6 Cashew-Production and processing technology /	660.60321.COO/MA Mcmillan Dictionary of Biotechnology /	664 VAL/ES Essentials of food science /	664 YAN/SO Solving Problems in Food Engineering.	664.001 DOY/FO Food microbiology :	664.02 BAK/FO Food processing and preservation Part-1	Next