Principalse of enzymology for the food science John R. Whitaker.
Material type:
TextLanguage: English Series: (Food Science, vol.2)Publication details: New York Marcel Dekker 1972Description: xiv, ii, 636p., illusSubject(s): DDC classification: - 664.00154758 F61F
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| General Books | HMS Central Library | General Collection | 664.00154758 F61F (Browse shelf(Opens below)) | Available | HM19193 |
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| No cover image available | No cover image available | |||||||
| 664.001 A23A Advances in food research, v.1- v.24 1953-1978 | 664.001 A23A Advances in food research, v.1- v.24 1953-1978 | 664.001 A23A Advances in food research, v.1- v.24 1953-1978 | 664.00154758 F61F Principalse of enzymology for the food science John R. Whitaker. | 664.001579 A20F Food microbiology | 664.001579 B51F Foodborne microbial pathogens mechanisms and pathogenesis | 664.001579 B51F Foodborne microbial pathogens mechanisms and pathogenesis |
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