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1. Food Chemistry

by L.H., Meyer.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publishers; 2004Availability: Items available for loan: UVAS Library [Call number: 664.07 Meyer 23267 1st 2004 Food.Science] (1).

2. Chemical Changes in Food During Processing

by Richardson, Thomas | Finley, John W.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publishers; 2003Availability: Items available for loan: UVAS Library [Call number: 641.3 Richardson 23254 1st 2003 Food.Science] (1).

3. Food Science : 5th ed

by Hotchkiss, Joseph H | Norman N. Potter.

Edition: 5th ed.Material type: book Book; Format: print Publisher: India: CBS Publishers and Distributors, 1995Availability: Items available for loan: UVAS Library [Call number: 641.3 Hotchkiss 20489 1st 1995 Food.Science] (8). Checked out (1).

4. Chemical Analysis of Foods and Food Products / 3rd ed

by B, Jacobs Morris.

Edition: 3rd edMaterial type: book Book; Format: print Publisher: India: CBS Publishers; 1999Availability: Items available for loan: UVAS Library [Call number: 543.1 Morris 23144 3rd 1999 Food.Science] (1).

5. Food science

by Potter, Norman N | Hotchkiss, Joseph H.

Edition: 5th ed. Material type: book Book; Literary form: not fiction Publisher: New Delhi: CBS Publishers & Distributors; 2007Availability: Items available for loan: UVAS Library [Call number: 664 Potter 32991 5th 2007 Food.Science] (1).



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