Fundamentals of new food product development "by Robert C. Baker, Patricia Wong Hahn and Kelly R. Robbins"

By: Baker | [Author]Material type: Text

TextSeries: Developments in Food Science; No. 16Publication details: Amsterdam ; Elsevier ; 1988 Description: "xiv, 287p"ISBN: 0-444-41688-9Subject(s): Product development - FoodDDC classification: 641.3

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	641.3 BAK (Browse shelf(Opens below))	Available		5695

Previous			No cover image available No cover image available					Next
Previous	641 JAN Elements of food science	641.1 COU Food: the chemistry of its components	641.1 Cou Food :The Chemistry of itsComponents	641.3 BAK Fundamentals of new food product development	641.3 EAR Soft matter approaches to structured foods	641.3 JAR Nutraceuticals and functional foods: conventional and non-conventional sources	641.3 KAL Food quality management	Next

Includes references and index

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