Normal view MARC view ISBD view

Structure and composition of foods

By:

Winton, Andrew L

Contributor(s):

Winton, Kate Barber

Material type: Text

TextPublication details: London: John Wiley & Sons, Inc., 1937Subject(s):

Item type:

Reference

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Materials specified	Vol info	Status	Date due	Barcode
Reference	National Science Library	Reference	664 G7 (Browse shelf(Opens below))		Vol.3 (Milk butter, cheese, ice cream....); xxv, 524p.	Not for loan		192136

Browsing National Science Library shelves, Collection: Reference Close shelf browser (Hides shelf browser)

							Next
	633:178.8.001.1(100) L4 Problems and programmes related to Alcohol and drug dependence in 33 Countries	663(082.2) P8 National conference on ''Advance in fermentation technology''	664 G7 Structure and composition of foods	664 G9 Structure and composition of foods	664 J1 Chemistry and technology of food and food products	664 J1 Chemistry and technology of food and food products	Next

Vol. 1 (Cereals, starch, oil, seeds, nuts, oils, forage plants) ; xiv, 710p.
Vol.3 (Milk butter, cheese, ice cream....); xxv, 524p.
Vol. 4 (Sugar. sirup, honey, tea coffee, cocoa, spcies, extracts, yeast, baking powder); xxxiii, 580p.

There are no comments on this title.

to post a comment.