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Current library | Call number | Status | Date due | Barcode | |
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Anna Centenary Library | 664.0282 DOW (Browse shelf(Opens below)) | Available | 352410 |
Includes bibliographical references and indexes. content note : v. 1. Fundamental information on canning -- v. 2. Microbiology, packaging, HACCP & ingredients -- v. 3. Processing procedures for canned food products
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