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Methods of analysis of food components and additives /

by Ötleş, Semih | Ötleş, Semih.

Series: Chemical & functional properties of food componentsEdition: 2nd ed.Material type: Text Text Publication details: CRC Press 2012Availability: Items available for loan: COVAS Pookode (1) Call number: 664.06 OTL/ME.
Methods of analysis of food components and additives /

by Ötleş, Semih | Ötleş, Semih.

Series: Chemical & functional properties of food componentsEdition: 2nd ed.Material type: Text Text Publication details: New York 2012Availability: No items available.
Gums and stabilisers for the food industry 15 /

by Williams, Peter A | Phillips, Glyn O.

Material type: Text Text Publication details: c2010Availability: Items available for reference: COVAS Pookode Not for loan (1) Call number: 664.06 WIL/GU.
Food allergy /

by Maleki, Soheila J | Burks, A. Wesley | Helm, Ricki M.

Material type: Text Text Publication details: c2006Online access: Click here to access online Availability: Items available for reference: COVAS Pookode Not for loan (1) Call number: 641 MAL/FO.
Ingredients in meat products : properties, functionality and applications /

by Tarté, Rodrigo | Tarté, Rodrigo.

Material type: Text Text Publication details: c2009Availability: Items available for loan: COVAS Pookode (1) Call number: 664.906 TAR/IN. Items available for reference: COVAS Pookode Not for loan (1) Call number: 664.906 TAR/IN.
Technology of reduced-additive foods /

by Smith, Jim.

Edition: 2nd ed.Material type: Text Text Publication details: 2004Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: No items available.
Technology of reduced-additive foods /

by Smith, Jim.

Edition: 2nd ed.Material type: Text Text Publication details: 2004Online access: Click here to access online | Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: COVAS Pookode (1) Call number: 664.06 SMI/TE.
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