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Handbook of food analytical chemistry. 1, Water, proteins, enzymes, lipids, and carbohydrates / ed. by Ronald E. Wrolstad ...
Resource type: Ressourcentyp: BuchBookLanguage: English Set: Handbook of food analytical chemistry.Publisher: Hoboken : Wiley-Interscience, 2005Description: XV, 768 S. : graph. DarstISBN:- 0471663786
- 664.07
- 664/.07
- TX545.H34 2005
| Item type | Home library | Collection | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
| Freihandbestand ausleihbar | Bibliothek Campus Süd | chet 6.2 | Lesesaal Technik (LST) | 2005 E 942-1 | Available | 45471366090 |
Total holds: 0