Nutritional Aspects Of Food Processing And Ingredients

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Nutritional Aspects Of Food Processing And Ingredients

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453/I1/03	338.47664 Nut	SCU BSB Semarang	Available
454/I1/03	338.47664 Nut	SCU BSB Semarang	Available
455/tp/03	338.47664 Nut	Lantai 3	Currently On Loan (Due on2014-09-15)
452/I1/03	RB 338.47664 Nut	SCU BSB Semarang	Available

Detail Information

Series Title	-
Call Number	338.47664 Nut
Publisher	ASPEN PUBLISHERS : SI., 1998
Collation	xx, 186 p : ill, 21 cm
Language	language_name
ISBN/ISSN	0-7514-0401-2
Classification	338.47664
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	FOOD INDUSRTY AND TRADE NUTRITION
Specific Detail Info	-
Statement of Responsibility	-

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The history of the library dates back to 1964 when Universitas Atma Jaya Branch Semarang was established. In 1972, it became the Institut Teknologi Katolik Semarang (ITKS). In 1982, the name changed to Universitas Katolik Soegijapranata. The library underwent several relocations until July 17, 20... (Baca Selengkapnya)

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Nutritional Aspects Of Food Processing And Ingredients

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Febri

Flo

Gandhi

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