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		Chemistry of foods and beverages: recent developments / Charalambous,G (ed). by Charalambous,G (ed). Material type: Text Language: English Publication details: New York: aP, 1982Availability: Items available for loan: Central Library, TU (1)Location, call number: Textbook Section (Consult Shelf-Guide to locate the book) 664 CHA. Place hold
		Food emulsifiers: chemistry,technology,... / Charalambous,G.(ed). by Charalambous,G.(ed). Series: developments in food science;19Material type: Text Language: English Publication details: New York: Elsevier, 1989Availability: Items available for loan: Central Library, TU (1)Location, call number: Textbook Section (Consult Shelf-Guide to locate the book) 664 CHA. Place hold
		The shelf life of foods and beverages / Charalambous,G.(ed). by Charalambous,G.(ed). Material type: Text Language: English Publication details: New York: Elsevier, 1986Availability: Items available for loan: Central Library, TU (1)Location, call number: Textbook Section (Consult Shelf-Guide to locate the book) 664 CHA. Place hold
		Instrumental analysis of foods: recent progress / Charalambous,G(ed). by Charalambous,G(ed). Material type: Text Language: English Publication details: San Diego: aP, 1983Availability: Items available for loan: Central Library, TU (1)Location, call number: Textbook Section (Consult Shelf-Guide to locate the book) 664.07 CHA. Place hold

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