Handbook of Lethality Guides for Low-Acid Canned Foods Vollume II : Convection Heating /by C.R. Stumbo et al.

By: Stumbo C.RMaterial type: Text

TextLanguage: English Publication details: Boca Raton CRC Press 1983 Description: 521pISBN: 0-8493-2962-0DDC classification: 664.028

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	PROF. BHUBANESWAR BEHERA CENTRAL LIBRARY Reference	664.028 STU/H (Browse shelf(Opens below))	Available		137461

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Previous	664 DAT/H Handbook of Microwave Technology For Food Applications	664 MIR/F Food Science and Processing Technology Vol-1 Biochemistry of Food and Nutrition	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	664.07 SAT/A A First Course In Food Analysis	664.64 TEL/L Leaf Protein Concentrates	Next

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