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Chocolate science and technology
Material type:
TextLanguage: English Language Publication details: Chichester Wiley Blackwell 2016Edition: 2ndDescription: xxiv, 507 p. Illustration 24 cmISBN: - 9781118913789
- 664.5 AFO
Sheduled Reference
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Sheduled Reference
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Technology Library Reference Section | Reference Collection | 664.5 AFO (Browse shelf(Opens below)) | Available | 140281 | |||
Lending Books
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Technology Library Lending Section | Lending Collection | 664.5 AFO (Browse shelf(Opens below)) | Available | 140282 | |||
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.5 AFO (Browse shelf(Opens below)) | Available | 140283 |
Total holds: 0
Browsing Technology Library shelves, Shelving location: Reference Section, Collection: Reference Collection Close shelf browser (Hides shelf browser)
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| 664.07 RAO Rheology of fluid and semisolid foods | 664.072 OMA Sensory evaluation of food | 664.1 ADV Advances in food authenticity testing | 664.5 AFO Chocolate science and technology | 664.8 HAN Handbook of vegetable preservation and processing | 664.8 HAN Handbook of vegetables and processing | 664.8 HAN Handbook of fruits and fruit processing |
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