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Please use this identifier to cite or link to this item: https://modps71.lib.kmutt.ac.th/xmlui//handle/123456789/327
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dc.contributor.authorLilian Hoagland Meyer, Edited-
dc.coverage.spatialNew York
dc.coverage.temporal1976
dc.date.accessioned2018-11-07T07:24:20Z-
dc.date.available2018-11-07T07:24:20Z-
dc.date.issued2018-11-02-
dc.identifier.isbn087055171X-
dc.identifier.urihttp://hdl.handle.net/123456789/327-
dc.description.tableofcontentsDevelopment of food chemistry -- Fats and other lipids -- Carbohydrates -- Proteins in foods -- The flavor and aroma of food -- Meat and meat products -- Vegetables and fruits --Milk and milk products -- Cereals and their use -- Food additivesth
dc.language.isoen_USth
dc.publisherLittion Educationalth
dc.subjectFood analysisth
dc.subjectFood-Compositionth
dc.titleFood Chemistryth
dc.typeBookth
dc.creator.orgnameWestern Michigan University. Department of Chemistry
dc.description.note385 pages, Illustrations, Appendix, Index
dc.rights.accessAvailable
dc.identifier.callnoTX545 MEY 1976-
Appears in Collections:Executive Collection

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