Ingredient interactions : effects on food quality/ edited by Anilkumar G. Gaonkar, Andrew McPherson.
Contributor(s): Gaonkar, Anilkumar G | McPherson, Andrew.Material type: BookSeries: Food science and technology ; 154. Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2006Edition: 2nd ed.Description: 554 p. : ill. ; 24 cm.ISBN: 0824757483.Call number: 664.07 ING 2nd ed. Subject(s): Food additives -- Analysis | Food -- Analysis | Food -- CompositionOnline resources: Click here to access online | Click here to access online
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|Books||BSTI Textbook (FL2)||664.07 ING 2nd ed. (Browse shelf)||1||Available||2nd ed.||1000016502|
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|664.07 HPL HPLC in food analysis /||664.07 INF Infrared spectroscopy for food quality analysis and control /||664.07 ING Ingredient interactions : effects on food quality /||664.07 ING 2nd ed. Ingredient interactions : effects on food quality/||664.07 INS Instrumentation and sensors for the food industry /||664.07 INSt Instrumental methods for quality assurance in foods /||664.07 JAM Analytical chemistry of foods /|
Includes bibliographical references and index
YE2008 M09 D01