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Food.The chemistry of its components.

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Publication details: Royal Society of Chemistry.; London.; 1988Edition: 2ème éditionDescription: XI-325pISBN:

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Item type	Current library	Home library	Call number	Copy number	Status	Notes
Livre	Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques	Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques	B.34 (Browse shelf(Opens below))	1	Available	1.3029

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Previous	B31 Biochemistry of Foods	B.32 Official methods of analysis.	B.33 Enzymes in food processing.	B.34 Food.The chemistry of its components.	B36 Developments in food proteins	B36 Developments in food proteins	B.37 Developments in food proteins - 6	Next

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