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Food analysis; typical methods and the interpretation of results, by A. G. Woodman ...
Material type:
TextSeries: International chemical seriesPublication details: New York, : McGraw-Hill Book Company, inc., 1959.Edition: 4th edDescription: xii, 607 p. incl. illus., tables, diagrs. 24 cmSubject(s): DDC classification: - 543.1
- TX 541 W7 1959
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TUP Manila Library | General Circulation Section-GF | TX 541 W7 1959 (Browse shelf(Opens below)) | Available | P00013976 |
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| TX 541 G53 2018 Food science and the culinary arts / | TX 541 J35 2018 Food physics / | TX 541 K86 2018 Food science catering technology and kitchen management / | TX 541 W7 1959 Food analysis; typical methods and the interpretation of results, | TX 545 B42 1995 Physico-chemical aspects of food processing / | TX 545 F54 2014 Food analysis / | TX 546 S76 2012 Sensory evaluation practices / |
Bibliographical foot-notes. "Selected references" at end of each chapter.
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