Introduction to Thermal Processing of Foods
Material type:
TextSeries: An Anthology of Food Science ; 1Publication details: New York : The Avi Publishing, 1961 Subject(s):
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Libros
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Biblioteca Fac.Ciencias Exactas | 664:66.04 GOL V.1 (Browse shelf(Opens below)) | Available | DEX-57627 |
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| 664.336 SCH Margarine and other Food Fats : Their History, Production and Use | 664.5 CRO Flavor | 664.6 BEN Fabricación de Pan | 664:66.04 GOL V.1 Introduction to Thermal Processing of Foods | 664.7 BAI The Constituents of Wheat and Wheat Products | 664.7 VID Tratado Práctico de Panadería, Pastelería y Confitería : Con nociones de molinería | 664.8 ADV Advances in Freeze-Drying Lyophilisation : Recherches et Applications Nouvelles |
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