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The chemistry and technology of food and food products / Edited by Morris B. Jacobs

By: Jacobs, Morris BMaterial type: Text

TextLanguage: English Publication details: London : Interscience Publishers, 1951Description: 1 v. (xxv, 1 - 832 p.) ; 23 cmSubject(s): Food - Chemistry | Food science | Food preservation | Chemical preservationDDC classification: 664 JAC 3

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 JAC 3 (Browse shelf (Opens below))	Available		062185

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available		Next
Previous	662.6 GRI Fuels, combustion, and furnaces /	664.7 KEN A Modern cereal chemistry /	664 JAC 3 The chemistry and technology of food and food products /	664 JAC 3 The chemistry and technology of food and food products /	665.5 NAG C Fundamental aspects of petroleum Geochemistry /	668.33 THA Studies on the seed mucilages of the ocimum species	668.413 KOO D Polymer melt fracture	Next

Includes index.

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