Physical chemistry of food processes
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 0-442-00580-6
- TP 372 5 P49
Contents:
Contenido: v.1. Fundamental aspescts -- v.2. Advanced techniques, structures, and applications
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Préstamo | Biblioteca Pedro Arrupe | Acervo | TP 372 5 P49 (Browse shelf(Opens below)) | Ej. 1 | Available | 034590 | |
Préstamo | Biblioteca Pedro Arrupe | Acervo | TP 372 5 P49 (Browse shelf(Opens below)) | V. 2 Ej. 1 | Available | 034592 |
Browsing Biblioteca Pedro Arrupe shelves, Collection: Acervo Close shelf browser (Hides shelf browser)
TP 372 5 M35 Manuales de control de calidad de los alimentos | TP 372 5 M35 Manuales de control de calidad de los alimentos | TP 372 5 M84 Introducción a la reología de los alimentos | TP 372 5 P49 Physical chemistry of food processes | TP 372 5 P49 Physical chemistry of food processes | TP 372 5 Q83 Quality control in the food industry | TP 372 5 Q83 Quality control in the food industry |
Contenido: v.1. Fundamental aspescts -- v.2. Advanced techniques, structures, and applications
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