Food biofortification technologies / edited by Agnieszka Saeid.
Material type:
TextSeries: Publication details: Boca Raton : CRC Press, 2018.Description: xviii, 335 p. : ill. ; 25 cmISBN: - 9781498756594
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
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UMK Kampus Jeli | UMK Kampus Jeli | FBKT | Kampus Jeli Open Shelf Level 1 | TX551 .F66 2018 (Browse shelf(Opens below)) | Available | 10344356 |
Browsing UMK Kampus Jeli shelves, Shelving location: Kampus Jeli Open Shelf Level 1, Collection: FBKT Close shelf browser (Hides shelf browser)
| TX402 .P48 2018 Therapeutic and nutritional uses of algae / | TX541 .M36 2017 Chemical analysis of food : a laboratory manual / | TX541 .P45 2018 Phenolic compounds in food : characterization & analysis / | TX551 .F66 2018 Food biofortification technologies / | TX560.H7 C49 2008 Antioxidant and antibacterial properties of honey / | TX601 .A84 2017 Aseptic processing of foods / | VM600 .M37 2017 Marine engineering : emerging developments and global challenges / |
Includes bibliographical references and index
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