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Contents of
FCN-357 Instrumental Techniques in Food Analysis
FCN-357 Instrumental Techniques in Food Analysis
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Food analysis
S. Suzanne Nielsen
by
Nielsen, S. Suzanne
[Editor]
Edition:
5th ed.
Material type:
Text
; Format:
print
; Literary form:
Not fiction
Language:
English
Publication details:
Springer
2017
Availability:
Items available for loan:
VDCFTAMT
(1)
Call number:
664.07 NIE
.
Lists:
FCN-357 Instrumental Techniques in Food Analysis
.
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(remove)
Food Analysis Laboratory Manual
S. Suzanne Nielsen
by
Nielsen, S. Suzanne
[Editor]
Series:
Food Science Text Series
Edition:
3rd ed.
Material type:
Text
; Format:
print
; Literary form:
Not fiction
Language:
English
Publication details:
Springer
2017
Availability:
Items available for loan:
VDCFTAMT
(1)
Call number:
664.07 NIE
.
Items available for reference:
VDCFTAMT: Not For Loan
(1)
Call number:
664.07 NIE
.
Lists:
FCN-357 Instrumental Techniques in Food Analysis
.
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(remove)
Food analysis theory and practice
Yeshajahu Pomeranz
by
Pomeranz, Yeshajahu
[Author]
Meloan, Clifton E
[Author]
Edition:
3rd ed. Springer International Edition
Material type:
Text
; Format:
print
; Literary form:
Not fiction
Publication details:
Gaithersburg
Aspen Publication
2000
Availability:
Items available for loan:
VDCFTAMT
(2)
Call number:
664.07 POM, ..
.
Items available for reference:
VDCFTAMT: Not For Loan
(1)
Call number:
664.07 POM
.
Lists:
FCN-357 Instrumental Techniques in Food Analysis
.
Add to cart
(remove)
Handbook of analysis and quality control for fruits and vegetable products
S. Ranganna
by
Ranganna, S
[Author]
Edition:
2nd ed.
Material type:
Text
; Format:
print
; Literary form:
Not fiction
Publication details:
Chennai
McGraw Hill Education
Availability:
Items available for loan:
VDCFTAMT
(15)
Call number:
664.80 RAN, ..
.
Items available for reference:
VDCFTAMT: Not For Loan
(1)
Call number:
664.80 RAN
.
Lists:
FCN-357 Instrumental Techniques in Food Analysis
,
FPT-111 Principles of Food Processing
,
FPT-112 Postharvest Management of Fruits and Vegetables
,
FPT-3614 Food Quality and Sensory Evaluation
.
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