Handbook of food analytical chemistry /ed. by Ronald E. Wrolstad [and others]
Material type:
TextPublication details: New Jersey John Wiley & Sons, 2005Description: 2 vISBN: - 0471721875
- 641.1 W7
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta principal - Colección General | General | 641.1 W7 (Browse shelf(Opens below)) | v.1 | Available (Préstamo 15 días) | 33724002060579 | ||||||||||||
| Libro | Biblioteca Central Planta principal - Colección General | General | 641.1 W7 (Browse shelf(Opens below)) | v.2 | Available (Préstamo 15 días) | 33724002060603 |
La biblioteca tiene : v.1 Water, proteins, enzymes, lipids, and carbohydrates -- v.2 Pigments, colorants, flavors, texture, and bioactive food components
BATCH-UPD 10 20130110 UCH01 0445
BATCH-UPD 10 20130410 UCH01 0122
BATCH-UPD 10 20130914 UCH01 0215
CONVERSION 10 20130109 UCH01 1352
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