Amazon cover image

Image from Amazon.com

Normal view MARC view ISBD view

Diminating Knowledge Development, culture, and resistance

By:

Marglin, Fr'ed'erique Apffel (ed) & Marglin, Stephen A (ed)

Publication details: Clarendon press, New York 1990Description: xii,293ISBN:

0-19-828694-5

DDC classification:

338.9 Mar/Mar

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Barcode
Book	SNDT Juhu	338.9 Mar/Mar (Browse shelf(Opens below))	Available	033045

There are no comments on this title.

to post a comment.

Previous

Back to results

Next

1
2
3
4
5
6
7
8
9
10
11
12

1 Nutritional evaluation of food processing
by Harris, Robert S. & Karmas, Endel
2 Evaluation of proteins for humans
by Bodwell, C.E.
3 Handbook of sugars for processors, chemists and technologists
by Junk, W. Ray & Pancoasts, Harry M.
4 Handbook of sugars for processors, chemists and technologists
by Junk, W. Ray & Pancoasts, Harry M.
5 Chemistry and testing of dairy products
by Atherton, Henry V & Newlander, J A
6 Protein resources and technology : Status and research needs
by Milner, Max; Scrimshaw, Nevin S. & Wang, Daniel, I. C.
7 Food for thought
by Labuza, T.P.
8 Fundamentals of food microbiology
by Fields, Marion L.
9 Food oils and their uses
by Weiss, Theodore J.
10 Chemistry and testing of dairy products
by Atherton, Henry V & Newlander, J A
11 Nutritional evaluation of food processing
by Harris, Robert S. & Karmas, Endel
12 Cookie and cracker technology
by Matz, Samuel A.

Close

Visit counter For Websites