PHYSICAL PROPERTIES OF FOODS

PHYSICAL PROPERTIES OF FOODS

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Bibliographic Details
Corporate Author: COST Industrial Food Technology Seminar Leuven, Belgium
Other Authors: Jowitt, Ronald (edited), Escher, Felix (edited), Hallstrom, Bengt (edited), Th Meffert, Hans F. (edited), L. Spiess, Walter F. (edited), Vos, Gilbert (edited)
Format: Book
Language:English
Published: London APPLIED SCIENCE PUBLISHERS 1983
Subjects:
Food > Analysis
Food > Vitamin content
Online Access:Click Here to View Status and Holdings.
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041 0 # |a eng 
090 0 0 |a TX541  |b .P47 1983 
111 0 # |a COST Industrial Food Technology Seminar  |c Leuven, Belgium  |d 1981 
245 1 1 |a PHYSICAL PROPERTIES OF FOODS  |c Edited by RONALD JOWITT, Formerly, National College of Food Technology, Weybridge, UK [and others.] 
264 # 1 |a London  |b APPLIED SCIENCE PUBLISHERS  |c 1983 
264 # 4 |c ©1983 
300 # # |a 425 pages  |b illustrations  |c 23 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
500 # # |a "Proceedings of seminar held under the auspices of COST ... The seminar was organized for COST by the Commission of the European Communities at, and in cooperation with, the Catholic University of Leuven, Belgium." 
504 # # |a Includes bibliographical references and index 
650 # 0 |a Food  |x Analysis 
650 # 0 |a Food  |x Vitamin content 
700 1 # |a Jowitt, Ronald  |e edited 
700 1 # |a Escher, Felix  |e edited 
700 1 # |a Hallstrom, Bengt  |e edited 
700 1 # |a Th Meffert, Hans F.  |e edited 
700 1 # |a L. Spiess, Walter F.  |e edited 
700 1 # |a Vos, Gilbert  |e edited 
710 2 # |a European Cooperation in the Field of Scientific and Technical Research (Organization)  |e issuing body 
710 2 # |a Katholieke Universiteit te Leuven (1970- )  |e issuing body 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=110912 
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