The chemistry of food
Material type:
TextPublication details: West Sussex: John Wiley & Sons, 2020Edition: 2nd edDescription: iii, 690pISBN: - 9781119537649 -pbk
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
|
Kwara State University Library Main Library | TP372.V45 2020 (Browse shelf(Opens below)) | 01 | Available | 020382-01 | ||
|
Books
|
Kwara State University Library Main Library | TP372.V45 2020 (Browse shelf(Opens below)) | 02 | Available | 020382-02 | ||
|
Books
|
Kwara State University Library Main Library | TP372.V45 2020 (Browse shelf(Opens below)) | 03 | Available | 020382-03 |
Browsing Kwara State University Library shelves, Shelving location: Main Library Close shelf browser (Hides shelf browser)
| TP371.T65 2022 Fundamentals of food process engineering | TP371.T65 2022 Fundamentals of food process engineering | TP371.44.F66 2022 FOOD Fermentation | TP372.V45 2020 The chemistry of food | TP372.V45 2020 The chemistry of food | TP372.V45 2020 The chemistry of food | TP372.5.L56 2019 Statistical process control for the food industry: A guide for practitioners and managers |
There are no comments on this title.
Log in to your account to post a comment.