Nutritional Aspects Of Food Processing And Ingredients

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Nutritional Aspects Of Food Processing And Ingredients

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17/I1/fak/04 RB 641.4 Nut SCU BSB Semarang Available

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Series Title	-
Call Number	RB 641.4 Nut
Publisher	ASPEN PUBLISHERS : Maryland., 1998
Collation	xi, 186 p : , 21 cm
Language	language_name
ISBN/ISSN	0-7514-0401-2
Classification	641.4
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	FOOD - PRESERVATION
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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Arifa

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Febri

Flo

Gandhi

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