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Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.

By: Contributor(s): Material type: TextTextSeries: Food science text seriesPublisher: New York : Springer, [2014]Copyright date: ©2013Edition: 4th editionDescription: xxiv, 495 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781461491378 (pbk. : acidfree paper)
Subject(s): DDC classification:
  • 664/.07 23
LOC classification:
  • TX531 .V33 2013
Online resources:
List(s) this item appears in: BS Food Technology
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Item type Current library Collection Call number Status Date due Barcode
Book Book University Library Regular Circulation Circulating TX531 .V33 2013 (Browse shelf(Opens below)) Available 3UPML00030914

DM Dacera (Recommending faculty) AY2016-2017

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