Bakery Food Manufacture & Quality by Cauvain
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 664.68 CAU.
Book details
- Author
- Cauvain
- Publisher
- John Wiley
- Year
- 2000
- ISBN
- 9780632053278
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 664.68 CAU | 223027 | Reference only (read in the library) |
Next to this on the shelf
- Biotechnology In Functional Foods And Nutraceuticals 664.6 BAG
- Seafood Chilling, Refrigeration and Freezing - Science and Technology 664.66 GOK
- Seafood Safety, Processing, and Biotechnology 664.66 SHA
- Food Safety In The Seafood Industry A Practical Guide For Iso 22000 And Fssc 22000 Implementation (Pb 2016) 664.66 SOA
- Bakery Food Manufacture & Quality (this book)
- Improving The Safety And Quality Of Eggs And Egg Products Vol.1: Egg Chemistry, Production And Consumption (Hb) 664.69 NYS
- Objective Questions And ConceptsIn Dairy And Food Technology 664.7 DAS
- Technology Of Functional Cereal Products 664.7 HAM
- Agro Based And Processed Food Products 664.7 JAK