Introduction to food science.
Material type: TextNew York 3G E-learning.Description: 379p. illISBN:- 978-1-98465-850-0
- 664 T413 2022
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Reference | College Library Reference | Reference | Ref 664 T413 2022 (Browse shelf(Opens below)) | Available | 3UOBL00041987W | ||
Reference | College Library Reference | Reference | Ref 664 T413 2022 (Browse shelf(Opens below)) | Available | 3UOBL00041944P |
Browsing College Library shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)
Ref 658.87 T413 2019 3G handy guide: retail/store management. | Ref 659.1 W428 2022 Advertising. | Ref 664 T413 2020 Food technology. | Ref 664 T413 2022 Introduction to food science. | Ref 664 T413 2022 Introduction to food science. | Ref 664.0282 J345 2021 Canning & preserving for dummies. | Ref 664.07 T413 2020 Theory, practice and techniques in food chemistry. |
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