Normal view MARC view ISBD view

TRADITIONAL food fermentation as industrial resources in ASCA countries edited by S. Saono, F. G. Winarno, D. Karjadi

Material type: Text

TextPublication details: Jakarta Indonesian Institute of Sciences 1982Description: 259 p. ill. 24 cmISBN:

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

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	MOSTI Library Open shelf	Open Collection	664.8.039.7 TRA (Browse shelf(Opens below))	Available

Previous	No cover image available	No cover image available	No cover image available	No cover image available			No cover image available	Next
Previous	664.8.03 REC RECOMMENDED limits for radionuclide contamination of foods	664.8.035 DES The technology of food preservation	664.8.03(595) FOO Food processing industry group assessment	664.8.039.7 TRA TRADITIONAL food fermentation as industrial resources in ASCA countries	664.8.039.7(063) ASE Proceeding of the Second Asean Workshop on Solid Substrate Fermentation, 27-29 November, 1980	664.8057 RAM Turning Malaysia into a global herbal producer	665.3 KHA Preparation and characterization of a rigid polyurethane foam from RBD palm kernel oil polyol with oil palm empty fruit bunch fiber as a filler	Next

There are no comments on this title.

to post a comment.