Bakery technology and engineering
Material type:
TextLanguage: English Publication details: New York Van Nostrand Reinhold 1992Edition: 3rdDescription: 853 p. ill. 24 cmISBN: - 9780442308551
- 664.752 MAT
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Permanent Reference Materials
|
Technology Library Permanent Reference Division | Permanent Reference Collection | 664.752 MAT (Browse shelf(Opens below)) | 1 | Not for loan | 221241 | |||
Scheduled Reference Materials
|
Technology Library Scheduled Reference Division | Scheduled Reference Collection | 664.752 MAT (Browse shelf(Opens below)) | 2 | Available | 221242 |
Total holds: 0
Browsing Technology Library shelves, Shelving location: Permanent Reference Division, Collection: Permanent Reference Collection Close shelf browser (Hides shelf browser)
| 664.53 FAR Spices, condiments and seasonings | 664.565 PAT Processing technology for food legumes | 664.7 KHE Bakery science and cereal technology | 664.752 MAT Bakery technology and engineering | 664.8 HAN Handbook of vegetables and vegetable processing, vol. I | 664.8 HAN Handbook of vegetables and vegetable processing, vol. II | 664.907 QUA Quality attributes and their measurement in meat, poultry and fish products |
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