FUNDAMENTALS OF FOOD PROCESS ENGINEERING
Material type:
TextPublication details: GEORGIAEdition: 3 TERCERA EDICDescription: 579 PAGISBN: - 0387290192
- TP371 T5751f
| 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 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro de Reserva | Instituto Tecnológico de Culiacán | Sala de consulta | TP371 T5751F (Browse shelf(Opens below)) | 1 | Not for loan | 06641 |
Browsing Instituto Tecnológico de Culiacán shelves,Collection: Sala de consulta Close shelf browser (Hides shelf browser)
| TP370 W837Q QUIMICA DE LOS ALIMENTOS:MECANISMOS Y TEORIA/DOMINIC W. S. WONG | TP370 W837Q QUIMICA DE LOS ALIMENTOS:MECANISMOS Y TEORIA/DOMINIC W. S. WONG | TP 370.5 B374F FABRICAS DE ALIMENTOS:PROCESOS, EQUIPAMIENTO, COSTOS/ALFRED BARTHOLOMAI | TP371 T5751F FUNDAMENTALS OF FOOD PROCESS ENGINEERING | TP372 H565 CONSERVACION DE FRUTOS | TP372 N842A NORMAS DE CALIDAD DE ALIMENTOS Y BEBIDAS | TP372 N842A NORMAS DE CALIDAD DE ALIMENTOS Y BEBIDAS |
INCLUYE INDICE
There are no comments on this title.
Log in to your account to post a comment.