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Food Engineering And Technology

By: Material type: TextTextDescription: 1 online resource (662 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9389992338
  • 9789389992335
Subject(s): Genre/Form: LOC classification:
  • TP370 .F663 2021
Online resources: Available additional physical forms:
Contents:
Copy.pdf -- 9789383305483_txt.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- 24 -- 25 -- Blanks.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- Blanks.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- 9789383305483_cvr.pdf
Subject: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology.
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library ONLINE Non-fiction TP370 (Browse shelf(Opens below)) Link to resource Available on1251448720

Description based upon print version of record.

Includes bibliographies and index.

9789383305483_cvr -- Copy.pdf -- 9789383305483_txt.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- 24 -- 25 -- Blanks.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- Blanks.pdf -- 0 -- 1 -- 2 -- 3 -- 4 -- 5 -- 6 -- 7 -- 8 -- 9 -- 10 -- 11 -- 12 -- 13 -- 14 -- 15 -- 16 -- 17 -- 18 -- 19 -- 20 -- 21 -- 22 -- 23 -- 9789383305483_cvr.pdf

A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology.

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