Media type: Book Title: Essentials of food science Contributor: Vaclavik, Vickie [Author]; Christian, Elizabeth W. [Author] Published: New York, NY: Springer, 2008 Published in: Food science text series Issue: 3. ed. Extent: XVII, 571 S.; Ill., graph. Darst; 26cm Language: English ISBN: 0387699392; 9780387699394 Publisher, production or purchase order numbers: Sonstige Nummer: 11931669 RVK notation: ZE 52000 : Lebensmittelzusammensetzung VN 8000 : Allgemeines Keywords: Lebensmittelwissenschaft > Lebensmitteltechnologie > Lebensmittelinhaltsstoff > Ernährungswissenschaft Origination: Footnote: Previous ed.: New York, N.Y.; London: Kluwer Academic/Plenum, 2003
Central Library – open access area Shelf-mark: ZE 52000 V119 E7(3) Item ID: 31963299 Status: Loanable
Central Library Shelf-mark: ZE 52000 V119 E7(3) Item ID: 32332089 Status: Verfügbarkeit bitte in Prof Lebensmittelchemie erfragen.