Chemistry and technology of food and food products edited by Morris B. Jacobs.

Contributor(s):

Jacobs, Morris B

Material type: Text

TextLanguage: English Publication details: New York Interscience Publishers 1951Edition: 2nd completely rev. and augm. edDescription: 3 v. (xxv, 2580 p.): ill. 25 cmSubject(s):

Food - Analysis. Food

DDC classification:

664 J15C19

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 J15C19 (Browse shelf(Opens below))	Available		HM3831

Browsing HMS Central Library shelves, Collection: General Collection Close shelf browser (Hides shelf browser)

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 of the food and food products M.B. Jacobs.	664 J15C The Chemistry and technology of food and food products 1944 Morris B. Jacobs.	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.	Next

Library does not have V.1 and v.3. Includes bibliographies.

There are no comments on this title.

to post a comment.