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Food Science / (Acc: 3403)

by Potter, Norman N.; Hotchkiss, Joseph H. Edition statement:5th edition. Physical details: xiii, 608 p.: 26 cm. ISBN:812390472x.

Subject(s): Food

Year: 2007 Item type:

Food Science

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Holdings ( 6 )
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Holdings
Current library	Call number	Status	Barcode	Course reserves
College of Natural Resources Welcome to CNR Library	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 Welcome to CNR Library	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 Welcome to CNR Library	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 Welcome to CNR Library	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 Welcome to CNR Library	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 Welcome to CNR Library	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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Previous	641.3 MAN Foods Facts and principles / (Acc: 5546)	641.3 MAN Foods Facts and principles / (Acc: 5546)	641.3 McS Essentials of food safety and sanitation /	641.3 POT Food Science / (Acc: 3403)	641.3 POT Food Science / (Acc: 3403)	641.3 POT Food Science / (Acc: 3403)	641.3 POT Food Science / (Acc: 3403)	Next

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