Food: the chemistry of its components by T P Coultate
Material type:
TextLanguage: English Publication details: Cambridge The Royal Society of Chemistry 2002Edition: Ed 4Description: xi, 432p cmISBN: - 0854046151 (pbk)
- F53, P2
Textual
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
Textual
|
Department of Chemistry Library | Department of Chemistry Library | F53 P2 (Browse shelf(Opens below)) | Available | CD0006802 |
Appendix I-II, 409-415p; Index 416-432p; ^n23/CSL/CARC/2002-2003/506^d2002-12-04^mPurchase; ; 2002-03/519^b2002-12-11^c119^d2002-12-09^eRs.2,821.85^fDhanraj Book House; ; 2003-01-23^bSB^c2003-09-26^dJindal
There are no comments on this title.
Log in to your account to post a comment.