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110808s2010 ii eng |
| 020 |
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|a 8120338715 (paperback : alk. paper)
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| 020 |
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|a 9788120338715 (paperback : alk. paper)
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| 050 |
0 |
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|a TP370
|b .R36 2010
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| 090 |
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|a TP370
|b .R36 2010
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| 100 |
1 |
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|a Rao, D. G. [
|q (Dubasi Govardhana)] ,
|e author
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| 245 |
1 |
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|a Fundamentals of food engineering
|c D. G. Rao
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| 260 |
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|a New Delhi, India :
|b PHI Learning ,
|c c2010
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| 300 |
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|a xx, 614 p. :
|b ill. ;
|c 24 cm.
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| 500 |
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|a Includes index
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| 505 |
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|a 1. General introduction -- 2. Basic engineering principles -- 3. Unit operations -- 4. Food industry management
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| 520 |
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|a Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food
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| 650 |
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|a Food engineering
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| 650 |
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|a Food industry and trade
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| 650 |
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0 |
|a Food industry management
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| 650 |
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0 |
|a Material handling and transportation
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| 650 |
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|a Refrigeration
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| 650 |
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|a Thermodynamics
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| 999 |
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|a 1000142455
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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