New physico-chemical techniques for the characterization of complex food systems / edited by Eric Dickinson.
Contributor(s): Dickinson, Eric
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Material type: 
BookPublisher: London ; Blackie Academic & Professional, 1995Description: xii, 356 p. : ill. ; 24 cm.ISBN: 0751402524.Subject(s): Food -- AnalysisOnline resources: Table of contents only
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IBB Library-Gidan Kwano | TX531.P59 1995 (Browse shelf) | nc-1 | Available | 2342109866 |
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| TX531.B46 Food Chemistry | TX531.I62 2005 Food chemistry | TX531.J32 1999 The chemical analysis of foods and food products/ | TX531.P59 1995 New physico-chemical techniques for the characterization of complex food systems / | TX531.S57 2014 Food chemistry | TX531.V32 2003 Essentials of Food Science/ | TX535.V57 1998 Viscoelastic properties of foods / |
includes index
B-22351/AMAKA/190417
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