Essentials of Food Science/ By Vickies A.V and Elizabeth W. C(Print Resources).
By: Vacklavik, V. A
.
Contributor(s): Christian, E. W.
Material type: 
BookSeries: Food Science Text Series. Publisher: New York: Kluwer Academy, c2003Description: xvii, 482p.: ill.: 24cm.ISBN: 818128349x.Subject(s):
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
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Books,Booklets,Workbooks
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IBB Library-Gidan Kwano | TX531.V32 2003 (Browse shelf) | nc 1 | Available | 2342112298 |
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| 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 / | TX537.J37 2008 Statistical aspects of the microbiological examination of foods / | TX541.G83 2014 Control and Analysis for Food and Agricultural Product/ |
Includes Index, Bibliography and References.
B-31573/shehu/030517
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