BAKERY products science and technology
By: Zhou, Weibiao., ed.
Publisher: Chichester Wiley Blackwell 2014Edition: 2nd ed.Description: xii, 761 p.ISBN: 9781119967156.Subject(s): BakingDDC classification: 664.752| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Technology Library General Section | 664.752 BAK (Browse shelf) | Available | 243830 | ||
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Books in Stacks (S)
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Technology Library General Section | 664.752 BAK (Browse shelf) | Available | 243831 | ||
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Books in Stacks (S)
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Technology Library General Section | 664.752 BAK (Browse shelf) | Available | 243832 | ||
Books in Reference (R)
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Technology Library General Section | R | 664.752 BAK (Browse shelf) | Available | 243829 |
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| 664.07 RIZ Experimental methods in food engineering / | 664.07 WIN Techniques of food analysis | 664.09 ROB Food Packaging: principles and practice | 664.752 BAK BAKERY products science and technology | 664.9 WAR Meat science: an introductory text | 664.907 SCI THE SCIENCE of meat quality | 664.908 OCK Animal by-product processing & utilization |
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