UNIVERSITY LIBRARY CATALOGUE

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

By: Contributor(s): Material type: TextTextPublication 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): 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 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

Third ed. published in 1970 under title: Quality control for the food industry.

Includes bibliographies.

Catalography: 20251028 margaretmargaret

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