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Fundamentals of new food product development.
By: Baker, Robert C.
Series: 16 ; Developments in Food Science. Publisher: Amsterdam : Elsevier Science Publications, 1988Description: hbk;xiv;287p;24cm.ISBN: 0444429158.Subject(s): Food | Food technologyDDC classification: 664| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Library Use Only
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ATU St Angela's McKeown Library Main Lending Collection | 664 BAK (Browse shelf(Opens below)) | Not for loan | 008494 |
Total holds: 0
Includes bibliography and index.