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Principles of fermentation technology / Juliana Lang
Material type:
TextPublication details: New York : Larsen & Keller, c2023.Description: viii, 212 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 978-1-64172-989-5
- Cir./664.024/L25 20
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| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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DSSC LEARNING RESOURCE CENTER New Materials Shelf | Circulation | Cir./664.024/L25 (Browse shelf(Opens below)) | Available | 009882 |
Total holds: 0
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| Cir./664.02/Su641 Handbook of food engineering / | Cir./664.02/T255 Technologies for value addition in food products and processes / | Cir./664.02/T413 Core concepts in engineering : food engineering / | Cir./664.024/L25 Principles of fermentation technology / | Cir./694/T413 Wood construction technology / | Cir./694.023/Ad171 Woodworking and carpentry basics : the beginner's guide / | Cir./800/B4711/2023 An Introduction to Literature, Criticism and Theory / |
Includes bibliographical references and index.
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