Food Materials Science
Material type:
Computer fileLanguage: English Publication details: New York, NY Springer New York 2008. ISBN: 9780387719474, 978-0-387-71947-4Subject(s): Chemistry, Physical organic | Chemistry/Food Science, general | Chemistry | Chemistry | Food science | Food Science | Physical ChemistryDDC classification: 641.3, Online resources: Click here to access online
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
E(electronic)-Books
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NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7309 |
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| 641.3, 23 664 23 Essentials of Food Science | 641.3, 23 664 23 Rheology of Fluid and Semisolid Foods | 641.3, 23 664 23 Ingredients in Meat Products | 641.3, 23 664 23 Food Materials Science | 641.3, 23 664 23 Thermal Processing of Packaged Foods | 641.3, 23 664 23 Solving Problems in Food Engineering | 641.3, 23 664 23 Mycotoxins in Foodstuffs |
Chemistry and Materials Science (Springer-11644)
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