An introduction to the physical chemistry of food

Saved in:

Bibliographic Details
Main Author	Coupland, John N. (Author)
Format	Book
Language	English
Published	New York : Springer, [2014]
Series	Food science text series
Subjects	potravinářská chemie fyzikální chemie potraviny food chemistry physical chemistry food učebnice textbooks
Online Access	Anotace vydavatele Biografické informace
ISBN	9781493907601
ISSN	1572-0330
Physical Description	xiii, 182 stran : ilustrace (některé barevné) ; 26 cm

Online Access

Anotace vydavatele
Biografické informace

You have to be logged in to reserve borrowed books or request items from the archive.

Holdings details from Knihovna UTB
Status	More Information	Location	Call Number
Status In house loan	More Information	Location Study room - 3rd floor	Call Number 664/COUPLAND,J.N.