Your search returned 6 results.

Results
	1.	No cover image available Food Misinformation in Major Reference Works:Setting the Recore Straight on Yogurt:Food technologists have a professional responsibility to correct print errors and misinformation by Manfred Kroger Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Food Industry Mergers:A Perspective of our Work Force by Judie D Dziezak,Associate Editor Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Isolated Soy Protein Production Using Temperature - Sensitive Gels by Steven J Trank Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Rennet Containing 100, Chymosin Increases Cheese Quality and Yield:New process optimizes extraction of chymosin from calves,leading to improved rennet product by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Flavored Vegetable Oils as a Substitute for Beef Tallow in Deep - Frying Applications:New tallow - like flavoring gives vegetable oils the flavor and functionality of beef tallow without cholesterol by Roger D Sinram Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Hydrocolloid Functions to Improve Stability of MIcrowavable Foods:The unique properties of cellulose gel aid in the formulation of food products suitable for microwave cooking by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
Adress:Bhaskaracharya College of Applied Science Sector 2,Phase 1,
Dwarka New Delhi-110075, India
Phone:011-25087597, 011-25081015
Mail:Bhaskaracharya.college@gmail.com

Implemented & Customized by: BestBookBuddies

Powered by Koha