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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Current library Call number Status Date due 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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