Custom cover image
Food emulsifiers : chemistry, technology, functional properties and applications / ed. by George Charalambous ; George Doxastakis
Contributor(s): Resource type: Ressourcentyp: BuchBookLanguage: English Series: Developments in food science ; 19Publisher: Amsterdam [u.a.] : Elsevier, 1989Description: XX, 549 S. : Ill., graph. DarstISBN:- 0444873066
- 664/.06 19
- 3
| Item type | Home library | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Magazinbestand ausleihbar | Bibliothek Campus Süd | Geschlossenes Magazin | 89 A 545 | Available | 46477241090 |
Total holds: 0
Archivierung prüfen 20200919 DE-640 3 pdager