Food production systems.
By: Open University. Food Production Systems Course Team.
Contributor(s): Morris, Dick | Bell, Mary K.
Material type:
BookPublisher: Milton Keynes : Open University Press, 1978Description: 1 v. (various pagings) : ill.ISBN: 0335063721 (paper).Subject(s): Animal products -- Study and teaching (Higher) | Food industry and trade -- Study and teaching (Higher) | Microbial differentiation -- Study and teaching (Higher)| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Vertical Files
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Matheson Library | Matheson Library | Vertical Files | Vertical Files | 664.0071142 O61f (Browse shelf) | 127 | 068186 | |
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Vertical Files
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Matheson Library | Matheson Library | Vertical Files | Vertical Files | VF 664.0 O61f (Browse shelf) | Available | 068187 |
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| 663.63 M157m Methods for production of pulpy fruit nectars | 664 C469 Characteristics of good practice in food technology. | 664.00285574 J12p Profiling for Food Science and Technology Abstracts / | 664.0071142 O61f Food production systems. | 664.02015118 D182a The application of mathematical modelling to the unit operations of food processing / | 664.06 B636d The determination of natural colors in foods : | 664.06 F686 Food colors : |
Cover title.
"This text forms part of an Open University course. The complete list of units in the course appears at the end of this text."--T.p. verso.
Technology : a second level course.
Unit 5. Animals and food / prepared by Dick Morris for the Course Team. --Unit 6. Microbial interventions / prepared by Mary K. Bell for the Course Team.
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