Food: the chemistry of its components by T. P. Coultate

By: Coultate | [Author]Contributor(s): J | SchwoerbelMaterial type: Text

TextPublication details: Cambridge ; Royal Society of Chemistry ; 1984 Description: 197pISBN: 0-85186-483-XSubject(s): Food - ChemistryDDC classification: 641.1

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	641.1 COU (Browse shelf(Opens below))	Available		3924

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	639.2 REG Introduction to fish technology	639.20280954 THO Gill nets in marine fisheries of India	641 JAN Elements of food science	641.1 COU Food: the chemistry of its components	641.1 Cou Food :The Chemistry of itsComponents	641.3 BAK Fundamentals of new food product development	641.3 EAR Soft matter approaches to structured foods	Next

Includes further readings and index

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