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Fundamentals of quality control for the food industry, by Amihud Kramer and Bernard A. Twigg.

By:

Kramer, Amihud, 1913-

Contributor(s):

Twigg, Bernard A [joint author.]

Material type: Text

TextPublication details: Westport, Conn., AVI Pub. Co., 1966.Edition: Rev. and augm. [i.e. 2d] edDescription: xiv [i.e. ix], 541 p. illus. 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

Food industry and trade -- Quality control

DDC classification:

664.07

LOC classification:

TP370 .K7 1966

Action note:

Catalography: 20251028 margaretmargaret

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Books-Closed Access	School of Food Technology, Nutrition and Bioengineering School of Food Technology, Nutrition and Bioengineering	664.07 FUN (Browse shelf(Opens below))	1	Available	001312266

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Previous	No cover image available			No cover image available				Next
Previous	664.0282028 LAB Laboratory manual for food canners and processors.	664.0284 FOO Food dehydration /	664.07 FOO Food texture : instrumental and sensory measurement /	664.07 FUN Fundamentals of quality control for the food industry,	664.09 ROB Food packaging : principles and practice /	664.09 ROB Food packaging : principles and practice /	664.5 SOU Source book of flavours /	Next

UNIVERSITY LIBRARY CATALOGUE

Fundamentals of quality control for the food industry, by Amihud Kramer and Bernard A. Twigg.

Browsing School of Food Technology, Nutrition and Bioengineering shelves,Shelving location: School of Food Technology, Nutrition and Bioengineering Close shelf browser (Hides shelf browser)