Fundamentals of food process engineering

By:

Material type: Text

TextLanguage: English Language Series: Food science text seriesPublication details: New York Springer 2007Edition: 3rd edDescription: xvii, 579 p. some Colour 25 mcISBN:

Subject(s):

DDC classification:

Item type:

Lending Books

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

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Lending Books	Technology Library Lending Section	Lending Collection	664TOL (Browse shelf(Opens below))	Available	139348
Lending Books	Technology Library Lending Section	Lending Collection	664TOL (Browse shelf(Opens below))	Available	139349
Sheduled Reference	Technology Library Reference Section	Reference Collection	664TOL (Browse shelf(Opens below))	Available	139350

Total holds: 0

Browsing Technology Library shelves,Shelving location: Lending Section,Collection: Lending Collection Close shelf browser (Hides shelf browser)

Previous								Next
Previous	664SIN Introduction to food engineering	664SIN Introduction to food engineering	664TOL Fundamentals of food process engineering	664TOL Fundamentals of food process engineering	664VAC Essentials of food science	664VAC Essentials of food science	664VAC Essentials of food science	Next

There are no comments on this title.

to post a comment.