Chemical changes in food during processing / edited by Thomas Richardson, John W. Finley.

Contributor(s):

Material type: Text

TextSeries: IFT basic symposium seriesPublication details: Westport, Conn. : AVI Pub. Co., c1985.Description: xv, 514 pages : illustrationsISBN:

Subject(s):

DDC classification:

LOC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Barcode
Loan	Margaret Thatcher Library Second Floor	TP 372.5 .C47 1985 (Browse shelf(Opens below))	Available	20031368

Browsing Margaret Thatcher Library shelves,Shelving location: Second Floor Close shelf browser (Hides shelf browser)

Previous								Next
Previous	TP 370.5 .T43 1994 The Technology of extrusion cooking /	TP 370.5 .T43 1994 The Technology of extrusion cooking /	TP 371.44 .D5 1993 The indigenous fermented foods of the Sudan : a study in African food and nutrition /	TP 372.5 .C47 1985 Chemical changes in food during processing /	TP 372.5 .F38 1994 Fats in food products /	TP 372.5 .F38 1994 Fats in food products /	TP 373 .F6 1983 The food industry : economics and policies /	Next

Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.

Includes bibliographies and index.

There are no comments on this title.

to post a comment.