Fundamentals of food freezing / Norman W. Desrosier, editor-in-chief and Donald K. Tressler, president.
Contributor(s): Desrosier, Norman W
| Tressler, Donald Kiteley.
Material type: 
BookPublisher: Westport, Conn. : AVI Pub. Co., c1977Description: ix, 629 p. : ill. ; 24 cm.ISBN: 0870552333.Subject(s): Frozen foodsDDC classification: 641.4/53
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
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General Stacks | Non-fiction | TP372.3.F86 1977 (Browse shelf) | Available | JM-OLD LIB | ||
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General Circulation Books
|
General Stacks | Non-fiction | TP372.3.F86 1977 (Browse shelf) | Available | JM-OLD LIB | ||
|
General Circulation Books
|
General Stacks | Non-fiction | TP372.3.F86 1977 (Browse shelf) | Available | JM-OLD LIB |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: General Stacks , Collection code: Non-fiction Close shelf browser
| TP371 .L35 1983 Methods of analysis for the canning industry / | TP371.2 .C56 1976 cooling technology in food industry: | TP372.3.F86 1977 Fundamentals of food freezing / | TP372.3.F86 1977 Fundamentals of food freezing / | TP372.3.F86 1977 Fundamentals of food freezing / | TP372.5 .B49 1992 Physical chemistry of food processes:fundamentals aspects: | TP372.5 .C468 1985 chemical changes in food during processing: |
Includes bibliographies and index.
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