Chemical changes in food during processing / edited by Thomas Richardson, John W. Finley.
Material type:
TextSeries: IFT basic symposium seriesPublication details: Westport, Conn. : AVI Pub. Co., c1985.Description: xv, 514 p. : ill. ; 24 cmISBN: - 0870555049 :
- 664/.02 19
- TR545 .R52 1997
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX545 .R47 1997 (Browse shelf(Opens below)) | 20031367 | Available | 20031367 |
Total holds: 0
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| TX541 .S24 2006 Physical Properties of foods / | TX545 .B35 2009 Food Chemistry / | TX545 .B35 2009 Food Chemistry / | TX545 .R47 1997 Chemical changes in food during processing / | TX546 .O43 1986 Sensory evaluation of food : | TX551 B74 Food purchasing and preparation | TX551 .F69 1989 Food science nutrition and health |
Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.
Includes bibliographies and index.
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