Fermentation and biochemical engineering handbook: principles process design and equipment Ed 3
Material type: TextLanguage: English Publisher: New York Elsevier 2014Edition: 3Description: iii,219 HBISBN: 978-1-4557-2553-3Subject(s): Chemical Engineering | TechnologyDDC classification: 660.28449Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Book | St Aloysius College PG Library | Food Science and Technology | 660.28449 VOGF (Browse shelf) | Available | PG013146 |
Total holds: 0
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