Food chemistry / edited by Lillian Hoagland Meyer, Harry H. Sisler and Calvin A. VanderWerf
Material type:
TextLanguage: English Series: Van Nostrand Reinhold chemistry textbook seriesPublication details: New York : Van Nostrand Reinhold, 1969Description: xiv, 385 p. ; 23 cmSubject(s): Food chemistry | ProteinsDDC classification: 543.1 MEY
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Mysore University Main Library | Text Book Loan Section | 543.1 MEY (Browse shelf (Opens below)) | Available | 171963 | |
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Mysore University Main Library | Text Book Loan Section | 543.1 MEY (Browse shelf (Opens below)) | Available | 171962 | |
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Mysore University Main Library | 543.1 MEY (Browse shelf (Opens below)) | Available | 180573 | ||
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Mysore University Main Library | 543.1 MEY (Browse shelf (Opens below)) | Available | 180576 |
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| 543.1 MEY Food chemistry / | 543.1 MEY Food chemistry / | 543.1 MEY Food chemistry / | 543.1 MEY Food chemistry / | 543.1 MEY Food chemistry / | 543.1 VOG M Vogel's textbook of qualitative chemical analysis | 543.1 VOG M Vogel's textbook of qualitative chemical analysis |
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