Quality control for the food industry. Vol. 2 - Applications, edited by Amihud Kramer and Bernard A. Twigg.

By:

Contributor(s):

Material type: Text

TextPublication details: Westport, Conn. : Avi Pub. Co., 1970-73.Edition: 3rd edDescription: ix,550p. : ill. ; 24 cmISBN:

Subject(s):

DDC classification:

Contents:

v. 1. Fundamentals.--v. 2. Applications.

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Reference	Carlow Campus Library Reference	664.07 (Browse shelf(Opens below))	1	Not for loan		2855

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Previous	664.06 CRC handbook of food additives.	664.07 Quality control for the food industry. Vol. 1 - Fundamentals,	664.07 Pearson's composition and analysis of foods.	664.07 Quality control for the food industry. Vol. 2 - Applications,	664.07 Sensory evaluation techniques /	664.07 McCance and Widdowson's the composition of foods /	664.1 Sugar analysis : official and tentative methods recommended by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) /	Next

First-2nd ed. published under title: Fundamentals of quality control for the food industry.

Includes bibliographies.

v. 1. Fundamentals.--v. 2. Applications.

15.00