PRINCIPLES OF ENZYMOLOGY FOR THE FOOD SCIENCES
By: WHITAKER,J.R.
Material type:
BookPublisher: NEW YORK DEKKER 1994Edition: 2.Description: xv+625p.,24x12Cms.ISBN: 0824791487.DDC classification: 612.0151 W577
| Item type | Current location | Call number | Status | Date due | Barcode |
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CENTRAL LIBRARY | 612.0151 W577 (Browse shelf) | Available | 080480 |
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| 612.014 R913F Frontiers in Biomechanics Supplemented with Yoga Concepts | 612.015 R19M Medical Biochemistry | 612.0151 W577 HANDBOOK OF FOOD ENZYMOLOGY | 612.0151 W577 PRINCIPLES OF ENZYMOLOGY FOR THE FOOD SCIENCES | 612.3603 P895 HANDBOOK OF HEAT TREATMENT OF STEELS | 612.3603 P895 HANDBOOK OF HEAT TREATMENT OF STEELS | 612.3603 P895 HANDBOOK OF HEAT TREATMENT OF STEELS |
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