Food Engineering: Integrated Approaches
Material type:
Computer fileLanguage: English Publication details: New York Springer New York 2008. ISBN: 9780387754307, 978-0-387-75430-7Subject(s): Chemistry/Food Science, general | Chemistry | Chemistry | Food science | Food ScienceDDC classification: 641.3, Online resources: Click here to access online
| Item type | Current library | Call number | Status | Date due | Barcode |
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NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7340 |
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| 641.3, 23 664 23 Foodborne Microbial Pathogens | 641.3, 23 664 23 Current Developments in Solid-state Fermentation | 641.3, 23 664 23 Food Emulsifiers and Their Applications | 641.3, 23 664 23 Food Engineering: Integrated Approaches | 641.3, 23 664 23 Careers in Food Science: From Undergraduate to Professional | 641.3, 23 664 23 The Sensory Evaluation of Dairy Products | 641.3, 23 664 23 Prebiotics and Probiotics Science and Technology |
Chemistry and Materials Science (Springer-11644)
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