Chemical changes in food during processing/ [Edited by]Thomas Richardson and John. W. Finely.

Material type:

TextPublication details: Delhi, : Chapman and Hall ; 1997Description: 1st ed; ix, ;514 p. : ill. ; 22 cmISBN:

8123905378 (hbk.)

Subject(s):

Food processing -- Chemical changes

Item type:

Ordinary Loan Books

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Ordinary Loan Books	Main Library		NFIC		TP372.55 CHE (Browse shelf(Opens below))					Available			92004001396

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Previous	TP372 DIN Heat transfer in food cooling applications /	TP372.5 CHE Chemical markers for processed and stored foods /	TP372.5 CHE Chemical markers for processed and stored foods /	TP372.55 CHE Chemical changes in food during processing/	TP373 BER Food process engineering and technology/	TP373.66 PRI Principles and practices for the safe processing of foods /	TP374 FOO RIS Food packaging : testing methods and applications /	Next

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