Principles of food chemistry / John M. deMan [and three others].
By: DeMan, John M [author.].
Contributor(s): Finley, John W [author.] | Hurst, W. Jeffrey [author.] | Lee, Chang Yong [author].
Publisher: Cham, Switzerland : Springer, [2018]Copyright date: ©2018Description: 1 online resource (614 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9783319636078 (e-book).Subject(s): Food -- BiotechnologyGenre/Form: Electronic books.Additional physical formats: Print version:: Principles of food chemistry.DDC classification: 664 Online resources: An electronic book accessible through the World Wide Web; click to view| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664 (Browse shelf) | e-book | SBSxx,95603,03,RA,PPT |
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Includes index.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.