Food analysis / edited by S.Suzanne Nielsen.
Contributor(s): Neilsen, S. Suzanne.Material type: BookSeries: Food science text series. Publisher: New York, N. Y. : Kluwer Academic / Plenum Publishers, c 2003Edition: 3rd ed.Description: xiii, 557 p. : ill. ; 29 cm.ISBN: 0306474956.Call number: 664.07 FOOa 3rd ed. Ref. Subject(s): Food -- AnalysisOnline resources: Click here to access online
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|Reference||BSTI Ref.-Treatises&monographs (FL2)||664.07 FOOa 3rd ed. Ref. (Browse shelf)||1||Not For Loan||3rd ed.||1100010883|
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|664.07 FOO Ref. Food analysis : principles and techniques /||664.07 FOO Ref. Food analysis : principles and techniques /||664.07 FOO Ref. Food analysis : principles and techniques /||664.07 FOOa 3rd ed. Ref. Food analysis /||664.07 FOOa 4th ed. Ref. Food analysis /||664.07 GEN Ref. Genetic variation in taste sensitivity /||664.07 GUI 2nd ed. Ref. Guidelines for sensory analysis in food product development and quality control /|
Includes bibliographical references and index.
YE2005 M12 D01