New protein foods.
Material type:
TextPublication details: New York: Academic Press, 1974Description: xiii, 511pISBN: - 0120548011
- TP 453 .N48
| 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 | Egerton University Main Library | Available | ||||||||||||||||
| Books | Egerton University Main Library General Collection | TP 453 N48 (Browse shelf(Opens below)) | Available | 022979 |
Browsing Egerton University Main Library shelves,Shelving location: General Collection Close shelf browser (Hides shelf browser)
| TP 453 C65G6 Gums and stabilisers for the food industry. | TP 453 L56G8 Lipids in foods chemistry, biochemistry and technology | TP 453 N48 New protein foods. | TP 453 N48 New protein foods. | TP 453 N48 New protein foods. | TP 453 N48 New protein foods | TP 453 P7F66 Food protein deteriaration mechanism and functionality. |
Includes index and illustrations
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