Fundamentals of food reaction technology / Mary Earle and Richard Earle.

Saved in:
Bibliographic Details
Main Author: Earle, R. L.
Corporate Authors: Leatherhead Food R.A, Royal Society of Chemistry
Other Authors: Earle, Mary D.
Format: Book
Language:English
Published: Leatherhead : Leatherhead Pub., 2003.
Subjects:
Food industry and trade
Food > Effect of heat on
Food > Preservation
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Item Description:Published in association with Royal Society of Chemistry
Physical Description:x, 187 p. : ill. (pbk.) ; 24 cm.
Bibliography:Includes bibliographical references and index
ISBN:1904007538

Similar Items