Engineering and food for the 21st Century
Publication details: CRC, 2002ISBN: 1566769639Subject(s): Food processing | Food processing, food research, food technology | Food chemistry | Food engineering | Food preservation | Food industry | Rheology | Thermal processing of food | Food packaging | Food biotechnologyLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP370 WEL (Browse shelf(Opens below)) | 1 | Available | 155171 |
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