Introduction to the physical chemistry of foods
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TextPublication details: Boca Raton, FL : Taylor & Francis, [2013]ISBN: 9781466511750 (hardback)Subject(s): public health | Food | Chemistry, Technical | SCIENCE / Chemistry / Physical & Theoretical | SCIENCE / Chemistry / Industrial & Technical | TECHNOLOGY & ENGINEERING / Food ScienceOther classification: SCI013050 | SCI013060 | TEC012000 Online resources: Click here to access online
| Item type | Current library | Call number | Status | Notes | Date due | Barcode |
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Books
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RAJUVAS Library | J3:(C) RIT; 2013 (Browse shelf(Opens below)) | Available | public health 496 | 184195 |
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| J382 BAI;1948 The Constituents of Wheat and Wheat Products / | J:382 STR;1934 Wheat and Chaff / | J3826 VAS;1962 Rust Resistance in Varieties of Wheat and Barley in India / | J3:(C) RIT; 2013 Introduction to the physical chemistry of foods | J3:(C9B1) NAR; 2013 Food microbiology Basic and applied with laboratory exercises/Rita Narayanan; B Dhanalakshmi | J3:(E9G) ESK 2013 Biochemistry of Foods | J3:(E9G) 'P14 NATURAL ANTIOXIDANTS AND PHYTO-CHEMICALS IN PLANT FOODS |
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