Essentials of food chemistry
Language: English Publication details: Singapore Springer 2021Description: xiii,564 p. 24 cmISBN: 978-981-16-0612-0Subject(s): Food Industries | Food science and technology | Food biotechnology | Food -- Analysis | Food -- Composition | Nutrition | Nutritional physiological phenomenaItem type | Current library | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
Books | Central Library, IITB General Stacks | 664 Ess | Available | 250780 |
Total holds: 0
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