Methods Of Analysisof Food Components And Additives

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Methods Of Analysisof Food Components And Additives

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031/I1/11	RB 613.2 Met	SCU BSB Semarang	Available
032/I1/11	613.2 Met	Lantai 3	Available

Detail Information

Series Title	-
Call Number	613.2 Met
Publisher	TAYLOR & FRANCIS : USA., 2005
Collation	433 hlm. : il., 25 cm.
Language
ISBN/ISSN	0-8493-1647-2
Classification	613.2
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	FOOD TECHNOLOGY
Specific Detail Info	-
Statement of Responsibility	-

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The history of the library dates back to 1964 when Universitas Atma Jaya Branch Semarang was established. In 1972, it became the Institut Teknologi Katolik Semarang (ITKS). In 1982, the name changed to Universitas Katolik Soegijapranata. The library underwent several relocations until July 17, 20... (Baca Selengkapnya)

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Methods Of Analysisof Food Components And Additives

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Arifa

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Febri

Flo

Gandhi

About Us

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