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Handbook of Lethality Guides for Low-Acid Canned Foods Vollume II : Convection Heating /by C.R. Stumbo et al.
Material type:
TextLanguage: English Publication details: Boca Raton CRC Press 1983 Description: 521pISBN: 0-8493-2962-0DDC classification: 664.028
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PROF. BHUBANESWAR BEHERA CENTRAL LIBRARY Reference | 664.028 STU/H (Browse shelf(Opens below)) | Available | 137461 |
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| 664.0015 ADA/F Food Microbiology New Age International Publishers | 664.0015 ADA/F Food Microbiology New Age International Publishers | 664.024 PEP/M Microbial Technology ( Volume-II ): Fermentation Technology | 664.028 STU/H Handbook of Lethality Guides for Low-Acid Canned Foods Vollume II : Convection Heating | 664.028 SUB/F Food Processing And Preservation | 664.06 BOA/P Preservatives in the food , Pharamaceutical and environmental industries | 664.07 SAT/A A First Course In Food Analysis |
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