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FUNDAMENTALS OF FOOD REACTION TECHNOLOGY / Mary Earle and Richard Earle

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  • MARC

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    TP370
    .E37 2003
     
    582162 (Shelf),BOK
    Earle, Mary D.

         FUNDAMENTALS OF FOOD REACTION TECHNOLOGY.

         x, 187 pages : illustrations ; 24 cm.
         Published in association with Royal Society of Chemistry.

         ISBN 1904007538.
         
         1. Food industry and trade 2. Food - Effect of heat on 3. Food - Preservation.I. Earle, R. L.,1930- II. Royal Society of Chemistry. III. Leatherhead Food R.A. IV. Title
         Library : UiTM Shah Alam; UiTM Negeri Sembilan
    Accn No.Item StatusAdd IdLocationSMDItem Category
    582162ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)

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