Normal view MARC view ISBD view

Handbook of food analytical chemistry:Pigments, colorants, flavors' texture, and bioactive food components

edited by Wrolstad Ronald E.

Handbook of food analytical chemistry:Pigments, colorants, flavors' texture, and bioactive food components - Wiley-Interscience, Canada 2000 - xv,606p

ISBN: 0-471-71817-3

Dewey Class. No.: R543.102 Wro

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Handbook of food analytical chemistry:Pigments, colorants, flavors' texture, and bioactive food components