Introduction to food science and technology George F. Stewart, Maynard A. Amerine
By: Stewart, George Franklin.
Contributor(s): Amerine, M. A. (Maynard Andrew).
Material type:
BookSeries: Food science and technology. Publisher: New York Academic Press 1982Edition: 2nd ed.Description: xiii, 289 p. ill. 24 cm.Subject(s): Food industry and tradeDDC classification: 664
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664 S849i 1982 (Browse shelf) | Available | 010645 |
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| 664 R745 Role of chemistry in the quality of processed food / | 664 S531 Food processing engineering : | 664 S617 Introduction to food engineering / | 664 S849i 1982 Introduction to food science and technology | 664 U89 Utilisation des enzymes en technologie alimentaire | 664.001 S415s Source book of food enzymology | 664.00154 F686 Food chemistry / |
012670256X
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