YEASTS in food: benefical and detrimental aspects / edited by T.Boekhout, V.Robert
By: Boekhout, T,, ed.
Contributor(s): Boekhout, T [Editor] | Robert, V [Editor].
Publisher: Cambridge CRC press./ Woodhead pub. 2003Description: xxii, 488 p.ISBN: 185573706X.Subject(s): Yeast | Food industry | FoodDDC classification: 664Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books in Reference (R) | Agriculture Library Science & Technology | R | 664 YEA (Browse shelf) | Available | 155355 |
Browsing Agriculture Library Shelves , Shelving location: Science & Technology , Collection code: R Close shelf browser
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664 SRI Food Science / | 664 WEA The food chemistry laboratory: a manual for experimental foods, dietetics, and f | 664 WON Mechanism and Theory in Food Chemistry / | 664 YEA YEASTS in food: benefical and detrimental aspects / | 664.001579 ADA Food microbiology | 664.001579 ADA Food microbiology | 664.001579 BAN Basic food microbiology |
Includes references & index.
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