New frontiers in food microstructure [Text]
Material type:
TextLanguage: English Publication details: American Association of Cereal Chemists Minnesota 1983Description: 392 p. ill. 22 cmISBN: - 9780913250327
- 664.001 NEW
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
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Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.001 NEW (Browse shelf(Opens below)) | 2 | Available | 165602 | |||
Lending Materials
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Main Library Lending Division | Lending Collection | 664.001 NEW (Browse shelf(Opens below)) | 3 | Available | 108487 | |||
Permanent Reference Materials
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Main Library Permanent Reference Division | Permanent Reference Collection | 664.001 NEW (Browse shelf(Opens below)) | 1 | Not for loan | 165598 |
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| 664 STA The stability and shelf - life of food | 664 TOL Fundamentals of food process engineering | 664 TRA Traditional foods | 664.001 NEW New frontiers in food microstructure | 664.001579 FOO Food microbiology | 664.001579 MIC The microbiological safety and quality of food | 664.001579 MIC The microbiological safety and quality of food |
Symposium of the American Association of Cereal Chemists 67th, Held in San Antonio, Texas, October 26,1982
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