Control of critical points in food processing a systems approach editors, Edwin S. Doyle. Abe Mittler
Contributor(s): Doyle, Edwin S | Mittler, Abe.
Material type:
BookPublisher: [United States] Bosley Corporation 1977Description: v, 270p.Subject(s): Food industry and trade -- Quality control
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 C764 (Browse shelf) | Available | 018184 | |
| Matheson Library | Matheson Library | 664.07 C764 (Browse shelf) | Available | 018183 |
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| 664.07 B269 Manual of food quality control, 16 / | 664.07 B431f Food chemistry / | 664.07 B431f Food chemistry / | 664.07 C764 Control of critical points in food processing | 664.07 D489 Developments in food analysis techniques | 664.07 D489 Developments in food analysis techniques | 664.07 D489 Developments in food analysis techniques |
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