Image from Amazon.com
New food product development from concept to marketplace
Publication details: Boca Raton CRC Press 2011 2011Edition: 3rdDescription: xix,487p. 24cmISBN:- 9781439818640
- 664.00688 FUL
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Schedule Reference Materials
|
Makandura Library Reference Section | Schedule Reference Collection | 664.00688 FUL (Browse shelf(Opens below)) | Available | 69055 | ||
Lending Materials
|
Makandura Library Lending Section | Lending Collection | 664.00688 FUL (Browse shelf(Opens below)) | Available | 68791 | ||
Permanent Reference Materials
|
Makandura Library Reference Section | Permanent Reference Collection | 664.00688FUL (Browse shelf(Opens below)) | Not for loan | 67030 | ||
|
Schedule Reference Materials
|
Makandura Library Reference Section | Schedule Reference Collection | 664.00688FUL (Browse shelf(Opens below)) | Available | 66037 |
Browsing Makandura Library shelves, Shelving location: Reference Section, Collection: Schedule Reference Collection Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 664.001579 RAY Fundamental food microbiology / | 664.001579 TRI Food hygiene for food handlers | 664.001579 YOU Food micribiology | 664.00688 FUL New food product development | 664.0072 PRA Practical skills in food science, nutrition and dietetics | 664.01 FOO Food materials science | 664.02 CHE Chemical changes in food during processing |
There are no comments on this title.
Log in to your account to post a comment.