Pasta and extrusion cooked foods : some technological and nutritional aspects
By: Mercier, Ch [Editor]
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Contributor(s): Cantarelli, C.
Material type: 
TextSeries: Technoalimenti food technology and nutrition series; no. 1. Publisher: London : Elsevier Applied Science , 1986Description: x,199 p. ; ill. ; 23 cm.ISBN: 9780853344179.DDC classification: 664.755
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Lending Materials
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Main Library Lending Division | Lending Collection | 664.755 PAS (Browse shelf) | 1 | Available | 105025 |
Total holds: 0
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