Near-infrared spectroscopy in food science and technology / edited by Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy.
Publication details: Hoboken, N.J. : Wiley-Interscience, 2007.Description: xii, 408 p. : ill. ; 25 cmISBN:- 9780471672012
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 547.2.I53 N43 2007 (Browse shelf(Opens below)) | Available | 028984 |
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| CIR TX 541 R58 2013 Introduction to the physical chemistry of foods / | CIR TX 545 H36 2005v2 Handbook of food analytical chemistry : pigments, colorants, flavors, texture, and bioactive food components / | CIR TX 545 S25 2016 The science of cooking : understanding the biology and chemistry behind food and cooking / | CIR TX 547.2.I53 N43 2007 Near-infrared spectroscopy in food science and technology / | CIR TX 551 C46 2005 Food and nutrition education : a programmed course / | CIR TX 551 F66 2019 Food science and health : food safety / | CIR TX 551 M44 2006 Food science : the biochemistry of food and nutrition / |
Includes bibliographical references and index.
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