Food engineering 2000
Material type: TextPublication details: Estados Unidos : Chapman & Hall, 1997Description: 416 p. ; 23 cmISBN:- 0-412-08811-8
- TP 368 F614
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Préstamo | Biblioteca Pedro Arrupe | Acervo | TP 368 F614 (Browse shelf(Opens below)) | Ej. 1 | Available | 044309 |
Browsing Biblioteca Pedro Arrupe shelves, Collection: Acervo Close shelf browser (Hides shelf browser)
No cover image available | No cover image available | |||||||
TP 363 K47 1950 Process heat transfer | TP 363 K4718 1997 Procesos de transferencia de calor | TP 363 K83 Advanced drying technologies / | TP 368 F614 Food engineering 2000 | TP 368 M48 2000 El Sector alimentario en México | TP 370 E37 1988 Ingeniería de los alimentos : las operaciones básicas del procesado de los alimentos / | TP 370 H448 Principles of food processing |
There are no comments on this title.