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cover
Emulsifiers in Food Technology
Withehurst, Robert J

Edition
Edisi 1
ISBN/ISSN
1-4051-1802-4
Collation
xi, 244 hlm, 27 cm
Series Title
Emulsifiers in Food Technology
Call Number
638.04 WHI e

Edition
Edisi 1
ISBN/ISSN
1-4051-1802-4
Collation
xi, 244 hlm, 27 cm
Series Title
Emulsifiers in Food Technology
Call Number
638.04 WHI e
availability2
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cover
Food Technology - I
Singh, PaulRaju

Edition
Edisi 1
ISBN/ISSN
-
Collation
291 Hlm; 27 cm
Series Title
Food Technology - I
Call Number
663.01 SIN f

Edition
Edisi 1
ISBN/ISSN
-
Collation
291 Hlm; 27 cm
Series Title
Food Technology - I
Call Number
663.01 SIN f
availability2
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cover
Chemical and Functional Properties of Food Lipids
ANNA KolakowskaZDZISLAW E. Sikorski

This book differs from the standard text on lipid chemistry.

Edition
ed 3
ISBN/ISSN
1-58716-105-2
Collation
388 hal, 21 cm
Series Title
Chemical and Functional Properties of Food Lipids
Call Number
665 SIK c
availability1
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cover
Computer Applications In Food Technology
Singh, Paul

Edition
Edisi 1
ISBN/ISSN
-
Collation
-
Series Title
Computer Applications In Food Technology
Call Number
574.1 SIN c

Edition
Edisi 1
ISBN/ISSN
-
Collation
-
Series Title
Computer Applications In Food Technology
Call Number
574.1 SIN c
availability2
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cover
Milk And Milk Products
Clarence Henry EcklesWILLES Barnes CombsHAROLD Macy

Edition
Edisi 1
ISBN/ISSN
-
Collation
454 hal, 23 cm
Series Title
Milk And Milk Products
Call Number
637.1 Hen m

Edition
Edisi 1
ISBN/ISSN
-
Collation
454 hal, 23 cm
Series Title
Milk And Milk Products
Call Number
637.1 Hen m
availability1
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cover
Physical Properties of Fats, Oils, and Emulsifiers
Neil Widlak

Edition
-
ISBN/ISSN
0-935315-95-0
Collation
260 hal, 21 cm
Series Title
NULL
Call Number
665 Wid p c1

Edition
-
ISBN/ISSN
0-935315-95-0
Collation
260 hal, 21 cm
Series Title
NULL
Call Number
665 Wid p c1
availability1
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cover
Oils and Fats Authentication
Michael Jee

This book provides an overview of the methods relevant to authentication of the major oils and fats.

Edition
-
ISBN/ISSN
1-84127-330-9
Collation
211 hal, 21 cm
Series Title
NULL
Call Number
665 Mic o c1
availability1
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cover
The Chemistry and Technology of LEATHER
Fred O'FlahertyWilliam T. RoddyRobert M. Lollar

Edition
vol 2
ISBN/ISSN
0-88275-886-1
Collation
554 hal, 23,5 cm
Series Title
NULL
Call Number
612.7 Fla t c1

Edition
vol 2
ISBN/ISSN
0-88275-886-1
Collation
554 hal, 23,5 cm
Series Title
NULL
Call Number
612.7 Fla t c1
availability1
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cover
Handbook of incides of food quality and authenticity
Rekha S SinghalPushpa R KulkarniDinanath V Rege

Assessment of food quality has all along been in terms of wholesomeness, acceptability and adulteration.

Edition
ed 1
ISBN/ISSN
1-85573-299-8
Collation
560 hal, 21,5 cm
Series Title
NULL
Call Number
664.07 Rek h c2
availability1
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cover
Handbook of indices of food quality and authenticy
Rekha S SinghalPushpa R KulkarniDinanath V Rege

Assessment of food quality has all along been in terms of wholesomeness, acceptability and adulteration.

Edition
ed 1
ISBN/ISSN
1-85573-299-8
Collation
560 hal, 21,5 cm
Series Title
NULL
Call Number
664.07 Rek h c1
availability1
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