Principles of food science : FOOD*2010DE / Massimo Marcone
Material type:
TextPublication details: University of Guelph; University of Guelph, 1997Description: [various pagings] : illustrationsSubject(s): LOC classification: - TP 370Â .P74 1997
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Loan | Annex Campus Library First Floor | TP 370 .P74 1997 (Browse shelf(Opens below)) | Available | 20105337 | |
| Loan | Margaret Thatcher Library Second Floor | TP 370 .P74 1997 (Browse shelf(Opens below)) | Available | 23001819 | |
| Loan | Margaret Thatcher Library Second Floor | TP 370 .P74 1997 (Browse shelf(Opens below)) | Available | 20076778 |
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| TP 370 .C36 2005 Chocolate cooking with the world's best ingredient | TP 370 .M87 2011 Understanding food science and technology / | TP 370 .M87 2011 Understanding food science and technology / | TP 370 .P74 1997 Principles of food science : FOOD*2010DE / | TP 371.8 .W55 1996 Food eradication: A reference guide/ | TP 548 .P38 1967 Red White and Rose : A guide to wines and spirits / | TP 670 .H36 Hand Book On Lubricants, Greases and Petro-Chemicals/ |
Includes bibliographical references
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