Food carbohydrates : chemistry, physical properties, and applications / edited by Steve W. Cui.
Publication details: Newyork Boca Raton : Taylor & Francis, 2005.Description: 355 p. : illISBN:- 0849315743 (alk. paper)
- 084931549
- 664 F686 22 F686
كتاب
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
|
كتاب
|
Central Library المكتبة المركزية | 664 F686 (Browse shelf(Opens below)) | Available | قاعة الكتب |
Browsing Central Library المكتبة المركزية shelves Close shelf browser (Hides shelf browser)
| No cover image available | ||||||||
| 664/.9 H236 Handbook of meat processing / | 664 C517 Chemical, biological, and functional aspects of food lipids / | 664 C517 Chemical, biological, and functional aspects of food lipids | 664 F686 Food carbohydrates : chemistry, physical properties, and applications / | 664 P866 Food science / | 664.001579 M814 Food microbiology : an introduction / | 664.024 E61 Enzymes in food technology / |
Includes bibliographical references and index.