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Physico-chemical aspects of food processing
Material type:
TextPublication details: London ; New York : Blackie Academic & Professional, 1995. Description: xvii, 465 p. : ill. ; 24 cmISBN: 9781461285212Subject(s): Food industry and trade | Food -- Analysis | Food -- CompositionOther classification: TP372.5 PHY
| Item type | Current library | Call number | Status | Notes | Date due | Barcode |
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General Collection
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Universiti Teknologi Brunei Library | TP372.5 PHY c. 1 (Browse shelf(Opens below)) | Available | Reg. no. 033087_UTB | 828486 |
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| TP370 FEL c. 3 Food Processing technology/ | TP370 OPE c.1 Food production systems course : units 14 National priorities and 15 International relationships / | TP370.5 LIM c. 1 Food quality, safety and technology/ | TP372.5 PHY c. 1 Physico-chemical aspects of food processing | TP372.5 VEL c.1 The chemistry of food / | TP372.6 HAN c.2 Handbook of Halal Food Production | TP492 BOA Refrigeration and air-conditioning / |
Includes bibliographical references and index.
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