Source book of food enzymology / Sigmund Schwimmer.

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Material type: Text

TextSeries: AVI sourcebook and handbook seriesPublication details: Westport, Conn. : AVI Pub. Co., 1981.Edition: 1st edDescription: xv, 967 p. : ill. ; 26 cmISBN:

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Copy number	Status	Barcode
Books	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
Books	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
Books	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

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Previous	664 SII 1993 Introduction to food engineering /	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 /	664.003 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 /	664.003 MOE 1977 Elsevier's dictionary of food science and technology : in four languages, English, French, Spanish, German, with an index of Latin names /	Next

Includes indexes.

Includes Bibliographical references and index.

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