Physical, chemical and biological changes in food caused by thermal processing
By: Hoyem , Tore [Editor].
Contributor(s): Kvale, Oskar.
Material type: TextPublisher: London : Applied Science Pub., 1977Description: xi, 398 p. ; ill. ; 23 cm.ISBN: 9780853347293.DDC classification: 664.02Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Lending Materials | Main Library Lending Division | Lending Collection | 664.02 PHY (Browse shelf) | 1 | Available | 104669 |
Total holds: 0
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664.02 BAR Food factories | 664.02 FOO Food processing engineering | 664.02 INS Insect management for food storage and processing | 664.02 PHY Physical, chemical and biological changes in food caused by thermal processing | 664.028 DES The technology of food preservation | 664.028 KUL Food preservation | 664.028 THE Thermal processing and quality of foods |
Proceedings of an International Symposium Sponsored by the International Union of Food Science and Technology, the Scandinarian Association of Agricultural Scintists and the Norvegian Agricultural Food Research Socity, held on Oslo, Norway
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