Source book of flavours / edited by Gary Reineccius.

Contributor(s):

Material type: Text

TextPublication details: London: Chapman & Hall, 1994.Edition: 2nd edDescription: xvi, 928 p. : ill. ; 26 cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Books - Open Access	CHUSS- Women and Gender Studies Library			Available	BB227281
Books - Open Access	Main Library - IDA			Available	001012286
Books - Open Access	Main Library - IDA			Available	227281
Books-Closed Access	School of Food Technology, Nutrition and Bioengineering School of Food Technology, Nutrition and Bioengineering	664.5 SOU (Browse shelf(Opens below))	1	Available	001312263

Browsing School of Food Technology, Nutrition and Bioengineering shelves,Shelving location: School of Food Technology, Nutrition and Bioengineering Close shelf browser (Hides shelf browser)

Previous	No cover image available							Next
Previous	664.07 FUN Fundamentals of quality control for the food industry,	664.09 ROB Food packaging : principles and practice /	664.09 ROB Food packaging : principles and practice /	664.5 SOU Source book of flavours /	784 MEN Eating well for good health : lessons on nutrition and healthy diets /	784 MEN Eating well for good health : lessons on nutrition and healthy diets /	784 MEN Eating well for good health : lessons on nutrition and healthy diets /	Next