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Introduction to the biochemistry of foods / J. B. S. Braverman.

By: Braverman, J. B. SMaterial type: Text

TextLanguage: English Publication details: Amsterdam : Elsevier Publishing Company, 1963Description: xv, 336 p. ; 21 cmSubject(s): Fermentation | Food analysis | Food technologyDDC classification: 664 BRA

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	Mysore University Main Library	Text Book Loan Section	664 BRA (Browse shelf (Opens below))	Available	172101
Books	Mysore University Main Library		664 BRA (Browse shelf (Opens below))	Available	141859
Books	Mysore University Main Library		664 (Browse shelf (Opens below))	Available	154305

Previous	No cover image available			No cover image available		No cover image available	No cover image available	Next
Previous	664 AME Principles of sensory evaluation of food /	664 BAG.L Biotechnology in functional foods and nutraceuticals /	664 BOS E Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures	664 BRA Introduction to the biochemistry of foods /	664 CHO S Principles of enzymology for the food science	664 DOY B Food microbiolgy : fundamentals and frontiers	664 DOY B Food microbiolgy : fundamentals and frontiers	Next

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