The Methods in food analysis: physical, chemical, and instrumental methods of analysis edited by Maynard A. Joslyn.

Contributor(s):

Material type: Text

TextLanguage: English Publication details: New York Academic Press 1970Edition: 2nd edDescription: xix, 845p.: ill. 22 cmDDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	HMS Central Library	General Collection	664 J51M (Browse shelf(Opens below))	Available		HM15672

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664 J15C The Chemistry and technology food and food profucts M.B. Jacobs.	664 J15C19 Chemistry and technology of food and food products edited by Morris B. Jacobs.	664 J51M The Methods in food analysis Maynard A. Joslyn.	664 J51M The Methods in food analysis: physical, chemical, and instrumental methods of analysis edited by Maynard A. Joslyn.	664 K11I Introduction to modern food and beverage sercice.	664 K63F Freeze-drying of foods C. Judson King.	664 L46R Recent advances in food science- 3: Biochemistry and biophysics in food research edited J.M. Leich, D.N. Rhodes.	Next

There are no comments on this title.

to post a comment.