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The use of fungi as food and in food processing. Author: William D. Gray.

By:

Gray, William Dudley, 1912-

Material type: Text

Text

TextSeries: CRC monoscience seriesPublisher: ©1970Description: v, 9-113 p. illus., maps. 28 cmISBN:

9781315898377

Subject(s):

LOC classification:

TX558.M9 G68 1970b

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TX558.M9 G68 1970b (Browse shelf(Opens below))	Available		0000004868
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TX558.M9 G68 1970b (Browse shelf(Opens below))	Available		0000004867

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Previous	TX556.M5 .S46 2009 The sensory evaluation of dairy products /	TX556.5 .E58 2011 Environmental effects on seafood availability, safety, and quality /	TX557 .M32 2010 Concepts in cereal chemistry /	TX558.M9 G68 1970b The use of fungi as food and in food processing.	TX558.M9 G68 1970b The use of fungi as food and in food processing.	TX558.R52015 Science and technology of aroma, flavor, and fragrance in rice /	TX558.R52015 Science and technology of aroma, flavor, and fragrance in rice /	Next

Bibliography: p. 100-113.

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