Handbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science

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Bibliographic Details
Other Authors: Mohammad Shafiur Rahman (Editor)
Format: Book
Language:English
Published: Boca Raton CRC Press 2020
Edition:Print book : English : Third edition
Subjects:
Online Access:Click Here to View Status and Holdings.
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MARC

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020 # # |a 9781498740487  |q hardback 
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245 0 0 |a Handbook of Food Preservation  |c Edited by Mohammad Shafiur Rahman 
250 # # |a Print book : English : Third edition 
264 # 1 |a Boca Raton  |b CRC Press  |c 2020 
264 # 4 |c ©2020 
300 # # |a xx, 1082 pages  |b illustrations  |c 28 cm 
336 # # |a text  |2 rdacontent 
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338 # # |a volume  |2 rdacarrier 
500 # # |a Previous edition: 2007 
504 # # |a Includes bibliographical references and index 
520 # # |a The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science 
526 0 # |a Bac. of Science (Hons.) Food Science and Technology  |b To update reference books for this course  |5 Universiti Teknologi MARA 
546 # # |a In English 
650 1 0 |a Food  |x Preservation 
650 2 0 |a Food Preservation 
650 2 0 |a Aliments  |x Conservation 
650 2 0 |a Food industry and trade 
700 0 # |a Mohammad Shafiur Rahman  |e editor 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=980772 
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