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Advances in Heat Transfer Unit Operations Baking and Freezing in Bread Making by
  • Calderón-Domínguez, Georgina [editor]
  • Gutiérrez-López, Gustavo F [editor]
  • Niranjan, Keshavan [editor]
Series: Contemporary Food Engineering
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Publication details: Boca Raton, FL CRC Press, ©2017
Online access:
Availability: Items available for loan: Reference Section (1)Location, call number: Department of Food Engineering 641.6153 CAL. Seminar Library (1)Location, call number: Department of Food Engineering 641.6153 CAL.
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Unit Operations of Particulate Solids Theory and Practice by
  • Ortega-Rivas, Enrique [editor]
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Publication details: Boca Raton, FL : CRC Press, ©2017
Online access:
Availability: Items available for loan: Reference Section (1)Location, call number: Department of Food Engineering 620.43 ORT.
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Food Microbiology an Introduction by
  • Matthews, Karl R [author]
  • Kniel, Kalmia E [author]
  • Montville, Thomas J [author]
Edition: 4th
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Publication details: Washington, DC : ASM Press, ©2017
Online access:
Availability: Items available for loan: Seminar Library (1)Location, call number: Department of Food Engineering 664.001579 MAT.
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