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Principles of enzymology for the food science N. L.Choudhary and Anjana Singh

By: Choudhary, N. LContributor(s): Singh, AnjanaMaterial type: Text

TextLanguage: eng Publication details: Jaipur Oxford Book Campany 2012Description: vi, 264p. 24 cmISBN: 9789350300817Subject(s): Cloning--Genetic engineering | Enzymes--Molecular biology | Enzyme | Food science and nutritionDDC classification: 664 CHO S

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 CHO S (Browse shelf (Opens below))	Available		442494

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Previous	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	664 EST Nutritional and biochemical studies on ziziphus jujuba with reference to its lipid lowering ability	Next

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