chemical changes in food during processing: thomas;
By: richardson.
Material type:
BookSeries: basic symposium series.Publisher: usa: avi 1985Edition: 1.Description: 514; xv. 23.ISBN: 0-7476-0021-x; (hard cover):.Subject(s): -- mutiple authors | food-analysis-congresses | -- food industry and trade-quality controlDDC classification: 02 ric | 664
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
|
General Stacks | Non-fiction | TP372.5 .C468 1985 (Browse shelf) | Available | R.N-OLD LIB |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: General Stacks , Collection code: Non-fiction Close shelf browser
| TP372.3.F86 1977 Fundamentals of food freezing / | TP372.3.F86 1977 Fundamentals of food freezing / | TP372.5 .B49 1992 Physical chemistry of food processes:fundamentals aspects: | TP372.5 .C468 1985 chemical changes in food during processing: | TP372.5 .C468 1985 chemical changes in food during processing: | TP372.5 .C468 1985 chemical changes in food during processing: | TP372.8.M38 1983 Automatic control of food manufacturing processes / |
no index
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