The science of food / P.M. Gaman and K.B. Sherrington.
New York : Routledge, 1996Edition: fourth edtionDescription: x, 326 p. : illustrationsContent type:- text
- unmediated
- volume
- 9780750623735
- TX531 GAM
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
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Books
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City Campus Library General Stacks | City Campus Library | Non-fiction | TX531 GAM 1996 (Browse shelf(Opens below)) | c.1 | Available | 035180 | |||
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Books
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City Campus Library General Stacks | City Campus Library | Non-fiction | TX531 GAM 1996 (Browse shelf(Opens below)) | c.2 | Available | 035179 | |||
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Books
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City Campus Library General Stacks | City Campus Library | Non-fiction | TX531 GAM 1996 (Browse shelf(Opens below)) | c.3 | Available | 035178 |
Total holds: 0
Browsing City Campus Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
| TX 705 DAV 1997 Hammond's cooking explained / | TX 705 DAV 1997 Hammond's cooking explained / | TX 820 CES 2002 Advanced practical cookery / | TX531 GAM 1996 The science of food / | TX531 GAM 1996 The science of food / | TX531 GAM 1996 The science of food / | TX531 PRI 2018 Principles of food chemistry / |
Includes bibliographical references and index.
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