Foods: experimental perspectives
Publication details: New Jersey: Pearson Prentice Hall, 2008Edition: 6th edDescription: 574pISBN: 9780131568532Subject(s): Food research and food technology | Food analysis | Food composition | Sensory evaluation | Food supply | Food safety | Food preservation | Food additives | Baking techniquesLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP370 MCW (Browse shelf(Opens below)) | 1 | Available | 165538 | |
Book - Standard loan | CAFRE Loughry Library | TP370 MCW (Browse shelf(Opens below)) | 2 | Available | 165537 |
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