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Core concepts in engineering : food engineering / 3G E-Learning
Material type:
TextNew York : 3G E-Learning, c2019Description: vii, 259 pages : illustrations ; 24 cm. + 1 DVDContent type: - text
- unmediated
- volume
- 978-1-98462-041-5
- Cir./664.02/T413 23
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Book
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DSSC LEARNING RESOURCE CENTER New Materials Shelf | Circulation | Cir./664.02/T413 (Browse shelf(Opens below)) | Available | 009909 |
Total holds: 0
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No cover image available | ||
| Cir./641.3/G738 Essentials of food science and nutrition / | Cir./641.4/K963 Quality food preparation techniques and management of fruits / | Cir./664.02/Su641 Handbook of food engineering / | Cir./664.02/T413 Core concepts in engineering : food engineering / | Cir./664.024/L25 Principles of fermentation technology / | Cir./694/T413 Wood construction technology / | Cir./694.023/Ad171 Woodworking and carpentry basics : the beginner's guide / |
Includes index.
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