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Enzymes in food processing Ed 2
Material type:
TextLanguage: English Publication details: UK Springer Pvt Ltd 2020Edition: 2Description: xii,319 HBISBN: - 978-1-071-60547-9
- 660.634 23 TUCE
| Item type | Current library | Collection | Call number | Status | Barcode | |
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St Aloysius PG Library | Food Science and Technology | 660.634 TUCE (Browse shelf(Opens below)) | Available | PG017489 |
Total holds: 0
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| 660.63 BAIB Biochemical engineering fundamentals. | 660.63 BOUE Extrusion processing technology: food and non food biomaterials | 660.634 PANE Enzymes in Food processing: fundamentals and potential applications | 660.634 TUCE Enzymes in food processing Ed 2 | 663.13 ADAM Fermentation and food safety. | 663.13 SRIF Fermentation technology. | 663.13 STAP Principles pf fermentation technology. |
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