Food analysis by HPLC / edited by Leo M.L. Nollet.
Material type:
TextSeries: Food science and technology ; 100.Publication details: New York : Marcel Dekker, 2013.Edition: 3rd edDescription: ix, 1062 p. : ill. ; 26 cmISBN: - 9781439830840
| 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 | FKP | Kampus Jeli Open Shelf Level 1 | TX548.2.L55 F66 2013 (Browse shelf(Opens below)) | Available | 10095053 |
Browsing UMK Kampus Jeli shelves, Shelving location: Kampus Jeli Open Shelf Level 1, Collection: FKP Close shelf browser (Hides shelf browser)
| TX531 .F664 2015 Food safety chemistry : toxicant occurrence, analysis and mitigation / | TX537 .F64 2014 Food safety management : a practical guide for the the food industry / | TX541 .S64 2017 Spectroscopic methods in food analysis / | TX548.2.L55 F66 2013 Food analysis by HPLC / | TX911.3.M27 K48 2017 Key concepts in hospitality management / |
Includes bibliographical references and index
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