Physico-chemical Aspects Of Food Processing

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Physico-chemical Aspects Of Food Processing

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712/I1/04	664.02 Phy	SCU BSB Semarang	Available
711/I1/04	RB 664.02 Phy	SCU BSB Semarang	Available

Detail Information

Series Title	-
Call Number	664.02 Phy
Publisher	BLACKIE ACADEMIC & PROFESIONAL : London., 1995
Collation	xvii, 465 p : ill, 21 cm
Language	language_name
ISBN/ISSN	0-7514-0240-0
Classification	664.02
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	PHYSICO-CHEMICAL
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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Physico-chemical Aspects Of Food Processing

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Febri

Flo

Gandhi

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