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Source book of food enzymology / Sigmund Schwimmer.
Material type:
TextSeries: AVI sourcebook and handbook seriesPublication details: Westport, Conn. : AVI Pub. Co., 1981.Edition: 1st edDescription: xv, 967 p. : ill. ; 26 cmISBN: - 0870553690
- 664.00157758 19 SCS
- TX553.E6 S38
Books
| Item type | Current library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Books
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KU Central Library | Rack No. : 44 Shelve No. : B-04 | Reference Section (Non-Issuable Books) | 664.00157758 SCS 1981 (Browse shelf(Opens below)) | C-1 (NI) | Not For Loan | 6211 | ||
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Books
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KU Central Library | Rack No. : 44 Shelve No. : B-04 | Reference Section (Non-Issuable Books) | 664.00157758 SCS 1981 (Browse shelf(Opens below)) | C-2 (NI) | Not For Loan | 6213 | ||
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Books
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KU Central Library | Rack No. : 83 Shelve No. : B-01 | General Stack (Issuable Books) | 664.00157758 SCS 1981 (Browse shelf(Opens below)) | C-3 (I) | Available | 6212 |
Browsing KU Central Library shelves Close shelf browser (Hides shelf browser)
| 664.00157 MOP 1992 Practical food microbiology & technology / | 664.00157 MOP 1992 Practical food microbiology & technology / | 664.00157758 SCS 1981 Source book of food enzymology / | 664.00157758 SCS 1981 Source book of food enzymology / | 664.003 MOE 1977 Elsevier's dictionary of food science and technology : in four languages, English, French, Spanish, German, with an index of Latin names / | 664.003 MOE 1977 Elsevier's dictionary of food science and technology : in four languages, English, French, Spanish, German, with an index of Latin names / | 664.02 RIC 1985 Chemical Changes in Food During Processing / |
Includes indexes.
Includes Bibliographical references and index.
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