Advances in preconcentration and dehydration of foods / edited by Arnold Spicer.
Contributor(s): Spicer, Arnold [ed.]
| International Union of Food Science and Technology
.
Material type: ![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
![](/opac-tmpl/bootstrap/images/filefind.png)
Item type | Current location | Call number | Status | Notes | Date due | Item holds |
---|---|---|---|---|---|---|
![]() |
General Stacks | TP371.5 S65 1974 (Browse shelf) | Available | F.N. |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: General Stacks Close shelf browser
TP370 .R65 1976 food engineering operations: | TP370 .S58 2003 Food science: | TP370 .S58 2003 food science: | TP371.5 S65 1974 Advances in preconcentration and dehydration of foods / | TP372.5 .C468 1985 chemical changes in food during processing: | TP372.5 .C468 1985 chemical changes in food during processing: | TP372.5 .P49 1992 physical chemistry of food processes:fundamental aspects: |
A symposium organized by IUFoST and held in Croyden, Eng., Sept. 2-8, 1973.
Includes bibliographies and index.
There are no comments for this item.