Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al

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Detaylı Bibliyografya
Materyal Türü:	Referensi Folio
Dil:	Asing
Baskı/Yayın Bilgisi:	John Wiley & Sons 2005
Konular:	FOOD-ANALYSIS-HANDBOOK
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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id	oai:lib.uajy.ac.id:0000042757
record_format	oai_dc
spelling	oai:lib.uajy.ac.id:00000427572008-06-23 00:00:00.000Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et alFOOD-ANALYSIS-HANDBOOKJohn Wiley & Sons2005Referensi Folioxv, 768 p il,ind 29 cmRf 664.07 HanISBN:0-471-66378-6Asinghttps://siquest.uajy.ac.id/description/0000042757
institution	Universitas Atma Jaya Yogyakarta
collection	Perpustakaan Yogyakarta
language	Asing
topic	FOOD-ANALYSIS-HANDBOOK
spellingShingle	FOOD-ANALYSIS-HANDBOOK Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
description
format	Referensi Folio
title	Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
title_short	Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
title_full	Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
title_fullStr	Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
title_full_unstemmed	Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al
title_sort	handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by ronald e. wrolstad et al
physical	xv, 768 p il,ind 29 cm
publisher	John Wiley & Sons
publishDate	2005
callnumber-raw	Rf 664.07 Han
callnumber-search	Rf 664.07 Han
isbn	ISBN:0-471-66378-6
_version_	1740830821504253952

Handbook of food analytical chemistrywater, proteins, enzymes, lipids, and carbohydrats edited by Ronald E. Wrolstad et al

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