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170529s2017 ii eng |
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|a 9789383285709
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP370
|b .O76 2017
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|a TP370
|b .O76 2017
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1 |
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|a Orolugbagbe, Gboyega ,
|e author
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| 245 |
1 |
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|a Basic food science and technology
|c Gboyega Orolugbagbe
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| 264 |
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1 |
|a New Delhi, India :
|b Agri Horti Press
|c c2017
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| 300 |
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|a 219 pages :
|b illustration ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 505 |
0 |
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|a 1. Food science:an introduction -- 2. Nutritional aspects of cereals and cereal products -- 3. Pulses, nuts and oilseeds -- 4. Milk and milk products -- 5. Meat and meat products -- 6. Egg:composition and nutritive value -- 7. Sea food:nutrition and safety -- 8. Vegetable and fruits -- 9. Sugar and related products -- 10. Spices -- 11. Improving food quality and safety -- 12. Improving household food security -- 13. Food additives -- 14. Food preservation -- 15. Food adulteration -- 16. Food microbiology -- 17. Food packaging
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| 650 |
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|a Food industry and trade
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| 999 |
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|a 1000169931
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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