Principles of food science
Material type:
TextSeries: Food Science ; ; 4 | Food Science ; ; 4Publication details: New York : Dekker, 1976-Description: 3 vSubject(s): DDC classification: - 543.1083 F4
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta alta - Colección General | General | 543.1083 F4 (Browse shelf(Opens below)) | v.2 | Available (Préstamo 15 días) | 33724000089272 | ||||||||||||
| Libro | Biblioteca Central Planta alta - Colección General | General | 543.1083 F4 (Browse shelf(Opens below)) | v.1 | Available (Préstamo 15 días) | 33724000666178 |
La biblioteca tiene: v.1, v.2
Contenido: v.1 Food chemistry. -- v.2 Physical principles of food preservation. -- v.3 Food fermentations
BATCH-UPD 10 20130110 UCH01 1322
BATCH-UPD 10 20130410 UCH01 0831
BATCH-UPD 10 20130914 UCH01 0138
CONVERSION 10 20130109 UCH01 1327
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