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Food colloids: proteins lipids and polysaccharides.
Contributor(s): Bergenstahl, B | Dickinson, E.
Publisher: Cambridge : Royal Society of Chemistry, 1997Description: hbk;vi;418p;23cm.ISBN: 085404776X.Subject(s): Food Tech | Food technologyDDC classification: 664| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 664 FOO (Browse shelf(Opens below)) | Available | 017838 |
Total holds: 0
bibliographical references and index.