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Fermentation processes engineering in the food industry "edited by Carlos Ricardo Soccol, Ashok Pandey and Christian Larroche"
Material type:
TextSeries: Contemporary Food Engineering Series | edited by Da-Wen SunPublication details: Boca Raton ; CRC Press ; 2013 Description: "xxiv, 486p"ISBN: 978-1-4398-8765-3Subject(s): Fermentation - EngineeringDDC classification: 664.024
| Item type | Current library | Call number | Status | Date due | Barcode |
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Fisheries College and Research Institute, Thoothukudi | 664.024 SOC (Browse shelf(Opens below)) | Available | 17793 |
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| 664.024 MIR Food science and processing technology | 664.024 MOS "Extrusion-cooking techniques: applications, theory and sustainability" | 664.024 SIN Principles of food and biotechnology | 664.024 SOC Fermentation processes engineering in the food industry | 664.024 TAM Fermented foods and beverages of the world | 664.028 BAK Food processing and preservation: part I | 664.028 BAK Food processing and preservation: part II |
Includes references and index
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