Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.
Material type:
TextSeries: Food science text seriesPublisher: New York : Springer, [2014]Copyright date: ©2013Edition: 4th editionDescription: xxiv, 495 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9781461491378 (pbk. : acidfree paper)
- 664/.07 23
- TX531 .V33 2013
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
|
Kwara State University Library Main Library | TX531.V33 2014 (Browse shelf(Opens below)) | Available | 017887-01 | ||
|
Books
|
Kwara State University Library Main Library | TX531.V33 2014 (Browse shelf(Opens below)) | Available | 017887-02 |
Browsing Kwara State University Library shelves, Shelving location: Main Library Close shelf browser (Hides shelf browser)
| TX531.F86 2022 FUNDAMENTALS of food science and technology | TX531.F86 2022 FUNDAMENTALS of food science and technology | TX531.F86 2022 FUNDAMENTALS of food science and technology | TX531.V33 2014 Essentials of food science / | TX531.V33 2014 Essentials of food science / | TX531.V33 2022 Essentials of food science | TX531.V33 2022 Essentials of food science |
There are no comments on this title.
Log in to your account to post a comment.