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Methods of analysis of food components and additives edited by Semih Otles
Material type:
TextSeries: Chemical and functional properties of food components seriesPublication details: Boca Raton ; CRC Press ; 2012 Edition: 2ndDescription: "xiv, 519p"ISBN: 978-1-4398-1552-6Subject(s): Food additives - AnalysisDDC classification: 664.06
| Item type | Current library | Call number | Status | Date due | Barcode |
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Fisheries College and Research Institute, Thoothukudi | 664.06 OTL (Browse shelf(Opens below)) | Available | 14351 |
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| 664.028 SAN Food preservation: principles and practices | 664.028 ZHA Nonthermal processing technologies for food | 664.06 NII "Food colours, flavours and additives technology hand book" | 664.06 OTL Methods of analysis of food components and additives | 664.062 HUT Food color and appearance | 664.09 ROB Food packaging and shelf life: a practical guide | 664.09 ROB Food packaging: principles and practice |
Includes references and index
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