The chemistry and technology of food and food products / prepared by a group of specialists.
Contributor(s): Jacobs, Morris Boris.Material type: BookPublisher: New York : Interscience Publishers, 1951Edition: 2nd, completely rev. and augm. ed.Description: 3 v. (xxv, 2580 p.) : ill. ; 26 cm.Call number: 664 JAC Ref. Subject(s): Food | Food -- Analysis | Food products | Food technology | Food -- Composition
|Item type||Current location||Call number||Copy number||Status||Unit||Date due||Barcode|
|Books||BSTI Textbook (FL2)||664 JAC Ref. (Browse shelf)||1||Available||V.2||1000008630|
|Books||BSTI Textbook (FL2)||664 JAC Ref. (Browse shelf)||1||Available||V.3||1000008629|
|Books||BSTI Textbook (FL2)||664 JAC Ref. (Browse shelf)||1||Available||V.1||1000008628|