The chemistry of muscle-based foods / edited by D. E. Johnston, M. K. Knight, D. A. Ledward
Language: eng.Country: GB - United Kingdom of Great Britain & N. Ireland.Publication: Cambridge : Royal Society of Chemistry, cop. 1992Description: 330 p. : il. ; 24 cmISBN: 0-85186-237-3.Subject - Topical Name: 5185| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Monografia | Biblioteca NOVA FCT Sala rosa/Piso 2 | Não Ficção | TP372.5.CHE FCT 23712 (Browse shelf(Opens below)) | 1 | Available | 0029850 |
Browsing Biblioteca NOVA FCT shelves, Shelving location: Sala rosa/Piso 2, Collection: Não Ficção Close shelf browser (Hides shelf browser)
| TP372.5.CAR FCT 64543 Carbohydrates in food | TP372.5.CAR FCT 66356 Carbohydrates in food | TP372.5.CHE FCT 21161 Chemicals in the human food chain, a study sponsored by the University of California Agricultural Issues Center | TP372.5.CHE FCT 23712 The chemistry of muscle-based foods | TP372.5.CHR FCT 53457 Chromatography and capillary electrophoresis in food analysis | TP372.5.COU FCT 104981 The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat | TP372.5.COU FCT 23667 Food, the chemistry of its components |
Colocação: Sala azul/Piso 2
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