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1 2 3 4 5 Hal. Akhir

Food Product Development From Concept To The Marketplace

Edisi :
ISBN/ISSN : 0-442-00185-1
Deskripsi Fisik : 369 p. : il., 21 cm
Judul Seri :
No. Panggil : 664.00685 foo
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Food Process Engineering

Edisi :
ISBN/ISSN : 0-471-32241-5
Deskripsi Fisik : x, 346 p. : il., 25 cm
Judul Seri :
No. Panggil : 664 Sha f
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Hygiene And Sanitation In Food Industry

Edisi :
ISBN/ISSN : 0-07-463178-0
Deskripsi Fisik : xx, 315 p. : il., 24 cm
Judul Seri :
No. Panggil : 613 Rod h
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Gums And Stabilisers For The Food Industry

Edisi :
ISBN/ISSN :
Deskripsi Fisik : viii, 433 p. : , 21 cm
Judul Seri :
No. Panggil : 338.19 Gum
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Where Am I Eating ? : With Discussion Questions and a Guide to going to

Where Am I Eating ? : With Discussion Questions and a Guide to going to "Glocal"

Edisi :
ISBN/ISSN : 978-1-118-96652-5
Deskripsi Fisik : xvi, 301 p, 15x22 cm
Judul Seri :
No. Panggil : 338.19 TIM w
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Proceeding 3rd International Student Conference On Food Science And Technology : Greening The Food Industry : Inovation For Suustainability

Proceeding 3rd International Student Conference On Food Science And Technology : Greening The Food Industry : Inovation For Suustainability

Edisi :
ISBN/ISSN : 978-602-8011-81-5
Deskripsi Fisik : xi, 133 p.; ill. 30 cm.
Judul Seri :
No. Panggil : 338.47664 PRO
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New Ingredients In Food Processing : Biochemistry And Agriculture

New Ingredients In Food Processing : Biochemistry And Agriculture

Edisi :
ISBN/ISSN : 0-8493-0631-0
Deskripsi Fisik : xviii, 366 p.: il., 29 cm
Judul Seri :
No. Panggil : 338.47664 LIN n
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Mathematical Modelling Of Food Processing Operations

Edisi :
ISBN/ISSN : 1-851667415
Deskripsi Fisik : x, 353 p : ill, 21 cm
Judul Seri :
No. Panggil : 664 Mat
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Thermal Technologies In Food Processing

Thermal Technologies In Food Processing

Edisi :
ISBN/ISSN : 0-8493-1216-7
Deskripsi Fisik : xiii, 294 p. : il., 29 cm
Judul Seri :
No. Panggil : 338.47664 THE
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Quality Control In The Food Industry Jilid 2

Edisi :
ISBN/ISSN :
Deskripsi Fisik : 522 p.; 21 cm.
Judul Seri :
No. Panggil : 664.07 QUA J.2
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1 2 3 4 5 Hal. Akhir

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