Normal view MARC view ISBD view

Physical chemistry of foods

Physical chemistry of foods / edited by Henry G. Schwartzberg, Richard W. Hartel - New York Marcel Dekker 1992 - xii, 747 p. : ill. ; 24 cm. - IFT basic symposium series .

Includes bibliographical references and index.

ISBN: 0824786939

Subjects--Topical Terms:
Food--Composition--Congresses

Place hold
Print
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Physical chemistry of foods

Contact Us

Copyright ©The National University of Malaysia Library