Introducing food science / Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke.
Publication details: Boca Raton : CRC Press, c2016.Edition: 2nd edDescription: xxv, 437 p. : ill. ; 24 cmISBN:- 1482209748
- 9781482209747
- TP370 .S424 2016
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
|
NMC Library | Stacks | TP370 .S424 2016 (Browse shelf(Opens below)) | 1 | Available | 33039001397057 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
| No cover image available | ||||||||
| TP359 .B46 P34 2008 Biodiesel : growing a new energy economy / | TP359 .H8 D86 2001 Hydrogen futures : toward a sustainable energy system / | TP359 .H8 R54 2002 The hydrogen economy : the creation of the worldwide energy web and the redistribution of power on earth / | TP370 .S424 2016 Introducing food science / | TP370 .T467 2018 Best before : the evolution and future of processed food / | TP371.44 .K369 2012 The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / | TP371.44 .R43 2018 Foundations of flavor : the Noma guide to fermentation / |
Includes bibliographical references and index.
There are no comments on this title.
Log in to your account to post a comment.