Minimal processing technologies in the food industry / edited by Thomas Ohlsson and Nils Bengtsson.

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Material type: Text

TextPublication details: Boca Raton, FL : CRC Press., 2002.Description: xiii, 288 p. : ill. ; 24 cmISBN:

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Item type	Current library	Call number	Status	Barcode
Books - Open Access	Main Library - IDA Extension	664 MIN (Browse shelf(Opens below))	Available	001149037
Books - Open Access	Main Library - IDA Extension	664 MIN (Browse shelf(Opens below))	Available	001149038
Books - Open Access	Main Library - IDA Extension	664 MIN (Browse shelf(Opens below))	Available	001149039
Books - Open Access	School of Food Technology, Nutrition and Bioengineering	664 MIN (Browse shelf(Opens below))	Available	001267348
Books - Open Access	School of Food Technology, Nutrition and Bioengineering	664 MIN (Browse shelf(Opens below))	Available	001267349

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Previous	664 MEA Meat products and dishes : sixth supplement to the fifth edition of McCance and Widdowson's The composition of foods /	664 MEA Meat products and dishes : sixth supplement to the fifth edition of McCance and Widdowson's The composition of foods /	664 MIN Minimal processing technologies in the food industry /	664 MIN Minimal processing technologies in the food industry /	664 MOH Physical properties of plant and animal materials : structure, ph ysical characteristics and mechanical properties /	664 PHY Physical properties of foods and food processing systems /	664 POT Food science /	Next

Includes bibliographical references and index.

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