Introduction to food engineering
Series: Food Science and Technology,International Series. Publisher: Amsterdam Elsevier 2014Edition: 5th ed.Description: xxiii,867p.ISBN: 9780123985309.Subject(s): Food EngineeringDDC classification: 664Item type | Current location | Collection | Call number | Status | Notes | Date due | Barcode |
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Books in Reference (R) | Technology Library Science & Technology | R | 664 SIN (Browse shelf) | Checked out | TEC | 17/05/2024 | 279821 |
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664 LAW Lawrie's meat science | 664 POT Food science | 664 RAV Food chemistry for nutrition (151.231): study guide | 664 SIN Introduction to food engineering | 664.024 EXT Extrusion cooking : cereal grains processing | 664.028 TUC Food preservation and biodeterioration | 664.0287 BAC Bacteriocins of lactic acid bacteria |
IncludesBibliography,Appendices and Index
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