Normal view MARC view ISBD view

Handbook of food analytical chemistry pigments, colorants, flavors, texture, and bioactive food components

Handbook of food analytical chemistry pigments, colorants, flavors, texture, and bioactive food components edited by Ronald E. Wrolstad. - Hoboken, New Jersey WileyInterscience 2005 - xv, 606p.: ill.; 26cm.

ISBN: 471718173

Subjects--Topical Terms:
Food technology; Food analysis.

Dewey Class. No.: 664.07 / H24H

Print
Add to your cart (remove)
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)