Your search returned 5 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
EXTRUSION COOKING TECHNOLOGY

by RONALD JOWITT.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1983Availability: Items available for loan: 2 Call number: R 664.35 J 837, ...

Place hold Add to cart
MICROBIOLOGY OF FROZEN FOODS

by R K ROBINSON.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1985Availability: Items available for loan: 1 Call number: R 664.02853 R 5.

Place hold Add to cart
IMMUNOASSAYS IN FOOD ANALYSIS

by B A MORRIS.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1985Availability: Items available for loan: 1 Call number: R 664.07 M 831.

Place hold Add to cart
ANALYSIS OF FOOD CARBOHYDRATE

by G G BIRCH.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1985Availability: Items available for loan: 1 Call number: R641.13B531A.

Place hold Add to cart
ADVANCES IN THE MICROCIOLOGY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILK

by F LYNDON DAVIES AND BARRY A LAW.

Material type: Text Text; Format: print ; Literary form: Not fiction Language: English Publication details: LONDON ELSEVIER APPLIED SCIENCE PUBLISHERS 1984Availability: Items available for loan: 1 Call number: R637.3D272A.

Place hold Add to cart
Pages

Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha