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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)) Checked out 2024-06-03 3UPML00030914

DM Dacera (Recommending faculty) AY2016-2017

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