PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects

This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.

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Bibliographic Details
Other Authors:	Baianu, Ion C. (edited)
Format:	Book
Language:	English
Published:	New York, N.Y. Van Nostrand Reinhold 1992
Subjects:	Food industry and trade > Quality control Food > Composition
Online Access:	Click Here to View Status and Holdings.
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MARC


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008	220602t1992 NYU ag# ##001 #deng#D
020	#	#	\|a 0442005806 \|q hardcover \|q Volume 1
040	#	#	\|a DLC \|b eng \|c DLC \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TP372.5 \|b .P49 1992
245	1	1	\|a PHYSICAL CHEMISTRY OF FOOD PROCESSES \|b Fundamental Aspects \|c Edited by Ion C. Baianu, Associate Professor Physical Chemistry of Foods University of Illinois at Urbana
264	#	1	\|a New York, N.Y. \|b Van Nostrand Reinhold \|c 1992
264	#	4	\|c ©1992
300	#	#	\|a xii, 368 pages \|b illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
500	#	#	\|a Volume 1: Fundamental aspects; edited by Ion C. Baianu
504	#	#	\|a Includes bibliographical references and indexes
520	#	#	\|a This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.
650	#	0	\|a Food industry and trade \|x Quality control
650	#	0	\|a Food \|x Composition
700	1	#	\|a Baianu, Ion C. \|e edited
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=182980