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1. Methods of analysis of food components and additives [electronic resource] /edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 M592 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press, 2005Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

2. Chemical and functional properties of food components [electronic resource] /edited by Zdzislaw E. Sikorski

by Zdzislaw E. Sikorski.

Call number: 664.07 C517 Edition: 3rd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, FL : CRC Press, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

3. Methods of analysis of food components and additives / edited by Semih Otles.

by Otles, Semih.

Call number: 664.06 MET Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : Taylor & Francis, c2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 MET Ref.] (1).

4. Mineral components in foods / edited by Piotz Szefer, Jerome O. Nriagu.

by Szefere, Piotz | Nriagu, Jerome O.

Call number: 363.192 MIN Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC Press, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 363.192 MIN Ref.] (1).

5. Mineral components in foods [electronic resource] /edited by Piotr Szefer, Jerome O. Nriagu.

by Szefer, Piotr | Nriagu, Jerome O.

Call number: 363.192 M664 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : CRC Press/Taylor & Francis, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available