Handbook of food analytical chemistry/ edited By Ronald E. Wrolstad ... [ve bşk.].

Language: English Publisher: Hoboken, N.J. : J. Wiley 2005Description: 2 v.: resimliContent type:

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v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Prof. Dr. Azmi Özcan Kütüphanesi			Birûni Salonu	TX545 .H36 2005 (Browse shelf(Opens below))	TX	c.1			Available			0001619
	Book	Prof. Dr. Azmi Özcan Kütüphanesi			Birûni Salonu	TX545 .H36 2005 (Browse shelf(Opens below))	TX	c.2			Available			0001620

Includes bibliographical references and indexes.

v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.

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