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Essentials of food science/ Vickie A Vaclavik, Elizabeth W Christian and Tad Campbell
Series: Food science text seriesPublication details: Springer, 2021. Cham:Edition: 5th edDescription: 481 pISBN:- 9783030468132
- 664 R12
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Mahatma Gandhi University Library General Stacks | 664 R12 (Browse shelf(Opens below)) | Available | 65818 |
Total holds: 0
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| 664 Q61 Advances in food biotechnology / | 664 Q7 Introduction to food science and food systems/ | 664 R11 Food biopolymers: structural, functional and nutraceutical properties/ | 664 R12 Essentials of food science/ | 664.001 579 P5 Modern food microbiology/ | 664.001 579 Q2 Essential microbiology and hygiene for food professionals/ | 664.001 579 Q4 Fundamental food microbiology/ |
Including bibliographic references and index
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