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CLASSIFICATION:
T - Technology
SUBJECT:
Analysis
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Biotechnology
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CLASSIFICATION:
T - Technology
SUBJECT:
Analysis
AND
Biotechnology
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The Science of cooking understanding the biology and chemistry behind food and cooking
by
Provost, Joseph J.
,
Colabroy, Keri L.
,
Kelly, Brenda S.
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Wallert, Mark
Published 2016
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Edible structures the basic science of what we eat
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Aguilera, Jose Miguel
Published 2013
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Egg bioscience and biotechnology
Published 2008
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Techniques used in bioproduct analysis.
Published 1992
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CAMPUS
Diliman
4
DATABASE
Union Catalog (Buklod)
4
UNIT LIBRARY
College of Engineering Library II
2
College of Home Economics
2
YEAR OF PUBLICATION
From:
To:
CLASSIFICATION
T - Technology
SUBJECT
Analysis
Biotechnology
Composition
2
Food
2
Biochemistry
1
Biomolecules
1
Birds
1
Egg shell
1
Eggs
1
Methodology
1
Physiology
1
Programmed instruction
1
Programmed isntruction
1
see all ...
AUTHOR
Aguilera, Jose Miguel
1
BIOTOL (Project)
1
Blazes, Marian
1
Colabroy, Keri L.
1
Kelly, Brenda S.
1
Mine, Yoshinori
1
Open Universiteit (Heerlen, Netherlands)
1
Provost, Joseph J.
1
University of Greenwich
1
Wallert, Mark
1
see all ...
RESOURCE TYPE
Book
4
LANGUAGE
English
4
TUKLAS
: UP Libraries' Resource Discovery Tool
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