Engineering properties of food / edited by M. A. Rao, Syed S. H. Rizvi, Ashim K. Datta.
Contributor(s): Rizvi, Syed S. H | Datta, Ashim K.Material type: BookSeries: Food Science and technology ; 144. Publisher: Boca Raton, Fla. : Taylor & Francis , c 2005Edition: 3rd ed.Description: xxi, 738 p. : ill. ; 27 cm.ISBN: 0824753283.Call number: 664 ENG 3rd ed. Ref. Subject(s): Food -- Analysis | Food industry and trade
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|Reference||BSTI Ref.-Treatises&monographs (FL2)||664 ENG 3rd ed. Ref. (Browse shelf)||1||Not For Loan||3rd ed.||1100010888|
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|663.93 SIV Coffee processing technology /||664 ALT Ref. Processed plant protein foodstuffs /||664 BIOb Ref. Biocatalysis and biotechnology for functional foods and industrial products /||664 ENG 3rd ed. Ref. Engineering properties of food /||664 FAO nmr-37 Ref. Protein requirements : report of a Joint FAO/WHO Expert Group on Protein Requirements[Geneva, 8-17 October 1963]||664 FOOb Ref. Food biochemistry and food processing /||664 FOOf Ref. Food factories : processes, equipment, costs /|
Includes bibliographical references and index.
YE2006 M03 D01