Food emulsions .-Third edition, revised and expanded

By:

Contributor(s):

Material type: Text

TextPublication details: MMarcel Dekker, New York 1997Description: xii,582ppISBN:

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	CIFT Library	664.024 FRI (Browse shelf(Opens below))	Available		009661

Previous	No cover image available No cover image available		No cover image available No cover image available			No cover image available No cover image available		Next
Previous	664 ZYN Biochemical, Microbiological and Nutritional evaluation of fermented fish silage : Thesis submitted in partial fulfillment of the requirements for the Degree of Doctor of Philosophy(Post Harvest Technology), CIFE,Mumbai	664.02 Technology of extrusion cooking	664.02 Aguilera Microstructural principles of food processing and engineering	664.024 FRI Food emulsions .-Third edition, revised and expanded	664.028 Continuous thermal processing of foods : pasteurization and UHT sterilization	664.028 Gould G.W Mechanisms of action of food preservation	664.0282 STU CRC handbook of lethality guides : for low-acid canned foods Volume I conduction-heating	Next

There are no comments on this title.

to post a comment.