Symposium on Foods: Proteins and Their Reactions
In discussing the proteins of meat, rather different problems from any so far encountered in this symposium are presented because the muscle tissue under consideration has developed structural feat…
- Edition
- ed 1
- ISBN/ISSN
- -
- Collation
- 472 hal, 21 cm
- Series Title
- NULL
- Call Number
- 574 Sch p c1
SNACK FOOD TECHNOLOGY
One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work.
- Edition
- ed 2
- ISBN/ISSN
- 0-87055-460-3
- Collation
- 415 hal, 21 cm
- Series Title
- NULL
- Call Number
- 664.02 Sam s c1
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS
Edible Oil and Fat Products: Oils and Oilseeds.
- Edition
- ed 5 vol 2
- ISBN/ISSN
- 0-471-59426-1
- Collation
- 708 hal, 21 cm
- Series Title
- NULL
- Call Number
- 664.07 Hui b c1
KENT'S TECHNOLOGY OF CEREALS
Instead of devoting a separate chapter to each of the cereals, other than wheat, chapters in the fourth edition are devoted to distinct subjects, e.g. dry milling, wet milling, malting, brewing and…
- Edition
- ed 4
- ISBN/ISSN
- 0-08-040833-8
- Collation
- 334 hal, 21 cm
- Series Title
- NULL
- Call Number
- 631.1 Ken k c1
Food Canning Technology
The objectives in the condensation were to preserve the essential scientific and technological aspects, avoid duplication, and produce a book at an affordable cost to the prospective reader.
- Edition
- ed 2
- ISBN/ISSN
- 0-471-18610-0
- Collation
- 719 hal, 21 cm
- Series Title
- NULL
- Call Number
- 664.02 Jea f c1
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