Bakery Food Manufacture and Quality : Water Control and Effects S. Cauvain Textual Documents
Material type:
TextLanguage: English Publication details: Iowa Wiley Blackwell Publishing 2014Edition: 2ndDescription: 289ISBN: - 9788126551446
- 641.815
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Textual Documents
|
University Library, Navsari | General | 641.815 CUA (Browse shelf(Opens below)) | 1 | Available | 66985 |
Browsing University Library, Navsari shelves, Collection: General Close shelf browser (Hides shelf browser)
| 641.77 GUP Frying Technology and Practices | 641.77 SAH Advances in Deeo Fat Frying of Foods | 641.815 CAU Bakery Food Manufacture and Quality Water Control and Effects | 641.815 CUA Bakery Food Manufacture and Quality : Water Control and Effects | 641.815 CUA Bakery Food Manufacture and Quality : Water Control and Effects | 641.824 FAO Good Practices for the Meat Industry | 641.824 SAC Principles of Meat Technology |
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