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EXTRUSION COOKING TECHNOLOGY

By: RONALD JOWITTMaterial type: Text

TextLanguage: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1983Description: 212 PrintISBN: 0853342970Subject(s): EXTRUSION COODING TECHNOLOGYDDC classification: R 664.35 J 837

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Holdings
Item type	Current library	Call number	Vol info	Status	Notes	Date due	Barcode
General Books	Central Library	R664.02J837E (Browse shelf(Opens below))		Available	TEACHER REFERENCE		57446
General Books	Central Library	R 664.35 J 837 (Browse shelf(Opens below))	2	Available	REFERENCE		57564

Previous		No cover image available No cover image available	No cover image available No cover image available				No cover image available No cover image available	Next
Previous	R664.02845G981F FREEZE DRYING PROCESSES FOR THE FOOD INDUSTRY	R664.0285D47F FUNDAMENTALS OF FOOD FREEZING	R664.0286W861L LABORATORY MANUAL IN FOOD CHEMISTRY	R664.02J837E EXTRUSION COOKING TECHNOLOGY	R664.09P658F FOOD PACKAGING	R664.752G447P PROFESSIONAL BAKING	R664.7621N4C CEREALS FOR FOOD AND BEVERAGES	Next

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