Normal view MARC view ISBD view

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY VOL 7

By:

SETHI P. D., SETHI RAJAT

Material type:

TextLanguage: English Publication details: CBS PUBLICATION & DISTRIBUTORS 2015Description: 528Subject(s):

PHARMACEUTICAL QUALITY ASSURANCE

DDC classification:

615.190 SET/SET

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

No physical items for this record

TEXT BOOK

PQA

There are no comments on this title.

to post a comment.

Previous

Back to results

Next

41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60

41 DINING ROOM AND BANQUET MANAGEMENT.
by STRIANESE A.
42 DINING Rooms Division Operations AND BANQUET MANAGEMENT
by STRINESE A J
43 ENCYCLOPADIA FOOD AND CULTURE,VOL - I
by SOLOMAN H. KANTZ.
44 ENCYCLOPADIA FOOD AND CULTURE,VOL - II
by SOLOMAN H. KANTZ.
45 ENCYCLOPADIA FOOD AND CULTURE,VOL - III
by SOLOMAN H. KANTZ.
46 FRONT OFFICE
by ISMAIL A.
47 FRONT OFFICE OPERATION & MANAGEMENT
by ISMAIL A.
48 HRM IN TOURISM & HOSPITALITY:INTERNATIONAL PRESPECTIVES ON SMALL TO MEDIUM SIZE ENTERPRIZES.
by DERREN LEE. ROSS
49 INTERNATIONAL CUISINE
by JEREMY MAC VEIGH
50 INTRO. TO CATERING (INGREDIENTS FOR SUCCESS)
by STEPHEN SHIRING
51 INTRODUCTION TO CATERING
by SHIRING S
52 INTRODUCTION TO CATERING
by SHIRING S B
53 INTRODUCTION TO CATERING.
by SHINING S.B.
54 MANAGEMENT ACCOUNTING FOR HOSPITALITY AND TOURISM.
by RICHARD KOTAS.
55 MANAGING HUMAN RESOURSES.
by GEORGE BHOLENDER.
56 MANAGING THE GUEST EXPERIENCE IN HOSPITALITY
by ROBERT FORD
57 MATH,PRINCIPALS FOR FOOD SERVICE OCCUPATIONS.
by STRIANESE A.
58 MODERN GARDE MANGER
by ROBERT GARLOUGH
59 MODERN GARDE MANGER
by ROBERT GARLOUGH, ANGUS CAMPBELL
60 NUTRITION MANAGEMENT FOR FOODSERVICE.
by LESLI E. COMMINGS.

Close