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00000cam a2200000 7i4500 |
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0000078174 |
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20130414093000.0 |
| 008 |
120620s1996 mdu eng |
| 020 |
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|a 0930027256 (set)
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| 020 |
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|a 0930027264 (volume 1)
|
| 020 |
|
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|a 0930027272 (volume 2)
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| 020 |
|
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|a 0930027280 (volume 3)
|
| 020 |
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|a 9780930027254 (set)
|
| 020 |
|
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|a 9780930027261 (volume 1)
|
| 020 |
|
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|a 9780930027278 (volume 2)
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| 020 |
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|a 9780930027285 (volume 3)
|
| 050 |
0 |
0 |
|a TP371.3
|b .C66 1996
|
| 090 |
0 |
0 |
|a TP371.3
|b .C66 1996
|
| 245 |
0 |
2 |
|a A complete course in canning and related processes
|c revised and enlarged by Donald L. Downing
|
| 246 |
3 |
0 |
|a Complete course in canning
|
| 250 |
|
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|a 13th ed
|
| 260 |
|
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|a Baltimore, Maryland :
|b CTI Publications ,
|c c1996
|
| 300 |
|
|
|a 3v. :
|b ill. ;
|c 24 cm.
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a 1. v. 1. Fundamental information on canning -- 2. v. 2. Microbiology, packaging, HACCP & ingredients -- 3. v. 3. Processing procedures for canned food products
|
| 650 |
|
0 |
|a Canning and preserving
|
| 700 |
1 |
|
|a Downing, Donald L. ,
|d 1931- ,
|e author
|
| 999 |
|
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|a 1000153373
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000153374
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000153375
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|