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Advances in baking technology / edited by Basil S. Kamel and Clyd e E. Stauffer.
Material type:
TextPublication details: London : Blackie Academic & Professional , 1993 . repr.1995.Description: 408 p. : ill. ; 24 cmISBN: - 0751400556
- 664.68
| Item type | Current library | Call number | Status | Barcode | |
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Books - Open Access
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Main Library - IDA | 664.68 ADV (Browse shelf(Opens below)) | Available | 223333 | |
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Books - Open Access
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School of Food Technology, Nutrition and Bioengineering | 664.68 ADV (Browse shelf(Opens below)) | Available | 001267280 | |
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Books - Open Access
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School of Food Technology, Nutrition and Bioengineering | 664.68 ADV (Browse shelf(Opens below)) | Available | 001267279 | |
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Books - Open Access
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School of Food Technology, Nutrition and Bioengineering | 664.68 ADV (Browse shelf(Opens below)) | Available | 001267278 |
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| 664.2 STA Starch : advances in structure and function / | 664.2 STA Starch : advances in structure and function / | 664.63 FOO Low-calorie foods and food ingredients / | 664.68 ADV Advances in baking technology / | 664.9001579 MIC Microbiology handbook : meat products / | 664.90282 C AN The canning of fish and meat / | 664.90282 C AN The canning of fish and meat / |
Includes bibliographical references and index.
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