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Fundamentals of new food product development / Robert C. Baker, Patricia Wong Hahn, Kelly R. Robbins.
Series: Developments in food science ; 16.Publication details: Amsterdam : Elsevier North-Holland, 1988.Description: 287 p. : ill. ; 25 cmISBN:- 0444429158
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN LINGKUNGAN KEDUA | PERPUSTAKAAN LINGKUNGAN KEDUA KOLEKSI AM-P. LINGKUNGAN KEDUA | - | TP370.B35 3 (Browse shelf(Opens below)) | 1 | Available | 00001265723 | |||
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TP370.B35 (Browse shelf(Opens below)) | 1 | Available | 00000317687 |
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| TP370.A388 Advances in food science and technology / | TP370.A4 Processed plant protein foodstuffs | TP370.A435 Easy statistics for food science with R / | TP370.B35 Fundamentals of new food product development / | TP370.B37 Biology and the food industry / | TP370.B375 Batters and breadings in food processing / | TP370.B38 Food engineering fundamentals / |
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