Food engineering handbook / edited by Theodoros Varzakas, Constantina Tzia.
Material type:
TextSeries: Contemporary food engineeringPublication details: Boca Raton : CRC Press/Taylor & Francis Group, 2015.Description: xxii, 650 p. ; 24 cmISBN: - 9781466582262
- 9781482261660
Contents:
v.1. Food process engineering -- v.2.Food engineering fundamentals.
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Open Shelf
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UMK Kampus Jeli | UMK Kampus Jeli | FIAT | Kampus Jeli Open Shelf Level 1 | TP370 .F66 2015 (Browse shelf(Opens below)) | Available | 10326549 | ||
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Open Shelf
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UMK Kampus Jeli | UMK Kampus Jeli | FIAT | Kampus Jeli Open Shelf Level 1 | TP370 .F66 2015 (Browse shelf(Opens below)) | Available | 10326550 |
Browsing UMK Kampus Jeli shelves, Shelving location: Kampus Jeli Open Shelf Level 1, Collection: FIAT Close shelf browser (Hides shelf browser)
| TP370 .F66 2015 Food industrial processes handbook / | TP370 .F66 2015 Food industrial processes handbook / | TP370 .F66 2015 Food engineering handbook / | TP370 .F66 2015 Food engineering handbook / | TP370 .F66 2017 Food processing technologies : impact on product attributes / | TP370 .F66 2020 Food processing technologies and bioactive compounds / | TP370 .F663 2016 Food processing : advanced / |
Includes bibliographical references and index
v.1. Food process engineering -- v.2.Food engineering fundamentals.
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