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| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Schedule Reference Materials
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Makandura Library Reference Section | Schedule Reference Collection | 664.02 KAL (Browse shelf(Opens below)) | Available | 56002 | |||||||||||||
Lending Materials
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Makandura Library Lending Section | Lending Collection | 664.02 KAL (Browse shelf(Opens below)) | Available | 6217 | |||||||||||||
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Lending Materials
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Makandura Library Lending Section | Lending Collection | 664.02KAL (Browse shelf(Opens below)) | Available | 56003 | |||||||||||||
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Lending Materials
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Makandura Library Lending Section | Lending Collection | 664.02 KAL (Browse shelf(Opens below)) | Available | 55992 |
Browsing Makandura Library shelves,Shelving location: Lending Section,Collection: Lending Collection Close shelf browser (Hides shelf browser)
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| 664.00688 FUL New food product development | 664.0072 PRA Practical skills in food science, nutrition and dietetics | 664.02 CHE Chemical changes in food during processing | 664.02 KAL Food preservation and processing | 664.02 KAL Food preservation and processing | 664.02 ROO Root crop processing | 664.02 SOU Sous vide and cook-chill processing for the food industry |
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