Food Science / (Acc: 3403)

By:

Potter, Norman N.; Hotchkiss, Joseph H

Material type: Text

TextPublication details: 2007Edition: 5th editionDescription: xiii, 608 p.: 26 cmISBN:

812390472x

Subject(s):

Food

DDC classification:

641.3 POT

Item type:

Food Science

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Average rating: 0.0 (0 votes)

Holdings ( 7 )
Comments ( 0 )

Holdings
Current library	Call number	Status	Date due	Barcode	Course reserves
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Available		D5137
College of Natural Resources	641.3 POT (Browse shelf(Opens below))	Checked out	29/08/2025	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	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	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	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	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	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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