Physical, chemical and biological changes in food caused by thermal processing edited by Tore Hoyem and Oskar Kvale
Contributor(s): Hoyem, Tore | Kvale, Oskar.
Material type:
BookPublisher: London Applied Science Publishers 1977Description: xi, 398 p. ill. 23cm.Subject(s): Food -- PreservationDDC classification: 664
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Books
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.02842 P578 (Browse shelf) | Available | 005216 |
'Proceedings of an international symposium sponsored by the International Union of Food Science and Technology, the Scandinavian Association of Agricultural Scientists and the Norwegian Agricultural Food Research Society, held in Oslo, Norway' - half title page verso
0853347298
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