Fundamentals of food reaction technology / Mary Earle and Richard Earle.
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| Main Author: | |
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| Corporate Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Leatherhead :
Leatherhead Pub.,
2003.
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| LEADER | 01016nam a2200265 4500 | ||
|---|---|---|---|
| 001 | 001067400 | ||
| 005 | 20180201150018.0 | ||
| 008 | 030620s2003 xxka 0011 eng b | ||
| 020 | |a 1904007538 | ||
| 082 | 0 | 4 | |a 664.07 |2 21 |
| 089 | |a 664.07 | ||
| 100 | 1 | |a Earle, R. L. |9 2426546 | |
| 245 | 1 | 0 | |a Fundamentals of food reaction technology / |c Mary Earle and Richard Earle. |
| 260 | |a Leatherhead : |b Leatherhead Pub., |c 2003. | ||
| 300 | |a x, 187 p. : |b ill. (pbk.) ; |c 24 cm. | ||
| 500 | |a Published in association with Royal Society of Chemistry | ||
| 504 | |a Includes bibliographical references and index | ||
| 650 | 0 | 0 | |a Food industry and trade |
| 650 | 0 | 0 | |a Food |x Effect of heat on |
| 650 | 0 | 0 | |a Food |x Preservation |
| 700 | 1 | |a Earle, Mary D. |9 2426545 | |
| 710 | 2 | |a Leatherhead Food R.A. | |
| 710 | 2 | |a Royal Society of Chemistry |9 2002 | |
| 952 | |0 0 |1 0 |4 0 |6 664_070000000000000_EAR |7 0 |9 670854 |a PILKINGTON |b PILKINGTON |c MAIN |d 2003-10-20 |g 50.00 |l 1 |o 664.07/EAR |p 0402783271 |r 2003-12-10 |w 2018-02-01 |y LONG | ||
| 999 | |c 412056 |d 412056 | ||