Food-the chemistry of its components / Coultate, T P
Material type:
TextPublication details: Royal Society of Chemistry, London, 1984Description: p. ; 22 cmISBN: - 085186483X
- CHE 664 COU-F 22
| 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 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Books | St. Xavier's College, Thumba - Library | CHE 664 COU-F (Browse shelf(Opens below)) | Available | 24005 |
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| CHE 539.744 JAI-I Introduction to atomic and molecular spectroscopy / | CHE 547.346 PAV-I3 Introduction to spectroscopy: A guide for students of organic chemistry / | CHE 620.5 PRA-N Nano : The essentials Understanding nanoscience and nanotechnology / | CHE 664 COU-F Food-the chemistry of its components / | CHE 664.07 EGA-P8 Pearson's chemical analysis of foods / |
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