Food protection technology II / [edited by] Martha E. Rhodes.
By: (4th : Conference for Food Protection (4th : 1988 : Orlando, Fla.).
Contributor(s): Rhodes, Martha E.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
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 F686 19 (Browse shelf) | Available | 087631 | |
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 F686 19 (Browse shelf) | Available | 087632 |
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664.07 F686 The use of hazard analysis critical control point (HACCP) principles in food control / | 664.07 F686 Food properties handbook / | 664.07 F686 19 Food protection technology II / | 664.07 F686 19 Food protection technology II / | 664.07 F818 Food colorimetry : | 664.07 H177m 1982 A manual of methods for the bacteriological examination of frozen foods | 664.07 H797 HPLC in food analysis |
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