Proteins in food processing / Yada,R.Y.
Material type: TextLanguage: English Publication details: New York: CRC Press, 2004. Description: xviii,686p;24cmISBN: 0849325366DDC classification: 664.9 PROItem type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Textbooks | Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 664.9 PRO (Browse shelf(Opens below)) | 1 | Available | 26200 |
Total holds: 0
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664.9 POU Poultry meat processing and quality / | 664.9 POU Poultry meat processing and quality / | 664.9 POU Poultry meat processing and quality / | 664.9 PRO Proteins in food processing / | 664.9 SIN Principles of meat technology / | 664.9 SIN Principles of meat technology / | 664.9 VAR Meat and meat products : technology, chemistry and microbiology / |
Includes bibliographical references.
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