Principles-of-enzymology-for-the-food-sciences

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Principles of enzymology for the food sciences

Author

: WHITAKER, John R

Edition

: Edisi 2 Jilid 0 Cetakan 1

Editor

Collation

: xv, 624 p. ,21 cm 14 cm 0 cm

Subject

: ENZIM

Publisher

: Marcel Dekker

Year

: 1994

ISBN

Call Number

: 615.3 Whi p

Summary :
Principles of enzymology for the food sciences

Copies :

No.	Barcode	Location	No. Shelf	Availability
1	2000210131	Perpustakaan Pusat UMY	600	Tersedia

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