Food Science / (Acc: 3403)

By:

Potter, Norman N.; Hotchkiss, Joseph H

Material type:

TextPublication details: 2007Edition: 5th editionDescription: xiii, 608 p.: 26 cmISBN:

812390472x

Subject(s):

Food

DDC classification:

641.3 POT

Item type:

Food Science

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Holdings ( 7 )
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Holdings
Current library	Call number	Status	Barcode	Course reserves
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	D5137
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A08393	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A08394	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A08395	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A08396	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A08397	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available	A01840	Introduction to Food Science and Technology Bakery and Confectionery Fermentation and Enzyme Technology Food Standards and Regulations Professional skills in Culinary Science Food Industry Byproducts and Waste Utilization

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