Redox phenomena in cereal flour and dough systems and their technological importance
Series: Campden and Chorleywood Food Research Association RandD Report ; No. 129Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001Subject(s): Food processingLOC classification: TX763Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX763 CAU/PAM (Browse shelf(Opens below)) | 1 | Available | 153840 |
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