Raw ingredient quality in processed foods the influence of agricultural principles and practices

By:

Publication details: Maryland An Aspen Publication 2001 2001Description: xii,216p. 23cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title.

Average rating: 0.0 (0 votes)

Holdings
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
	Schedule Reference Materials	Makandura Library Reference Section		Schedule Reference Collection		664 RAW (Browse shelf(Opens below))					Available			59782
	Schedule Reference Materials	Makandura Library Reference Section		Schedule Reference Collection		664RAW (Browse shelf(Opens below))					Available			59781

Browsing Makandura Library shelves,Shelving location: Reference Section,Collection: Schedule Reference Collection Close shelf browser (Hides shelf browser)

Previous	No cover image available							Next
Previous	664 POT Food science	664 PRI Principles of food science	664 RAM Food processing	664 RAW Raw ingredient quality in processed foods	664 WIJ පෝෂණය සහ ආහාර සංරක්‍ෂණය	664.001579 BAN Basic food microbiology	664.001579 GAR Essentials of food microbiology	Next

There are no comments on this title.

to post a comment.