Protein additives in foodservice preparations

By: "Rakosky, Joseph"Contributor(s): David J | EyresMaterial type: Text

TextPublication details: "Van Nostrand Reinhold Co.," ; 1989 DDC classification: 641.5'7

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	641.5'7 RAK (Browse shelf(Opens below))	Available		9623

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Previous	641.4'5 3DE Fundamentals of food freezing	641.4'5 3HA Blast freezing quantity recipes	641.4'5 3HA Blast freezing system for quantity foods	641.5'7 RAK Protein additives in foodservice preparations	641.5'7 SCH Food proteins structure and functionality	641.5'7 WHI Food proteins	641 MCG All about food	Next

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