Your search returned 4 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
No cover image available
Rheological Characterization of Dairy Products:An understanding of the rheological properties of milk and other dairy foods is important to texture,stability,and process design by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1992
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
2.
No cover image available
A Course in Computer Technology for Food Science Students by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1985
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
3.
No cover image available
Time - Dependent Rheological Behavior of Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1984
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
4.
No cover image available
Communication Between the Physical World and the Digital Domain of the Computer by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: October 1981
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
Pages



Implemented & Customized by: BestBookBuddies

Powered by Koha