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Handbook of frozen foods

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Hui, Y. H.

Handbook of frozen foods

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Handbook of frozen foods/ edited by Y.H. Hui ... [et al.].
other author:	Hui, Y. H.
Published:	New York :Marcel Dekker, : c2004.,
Description:	xi, 735 p. :ill. :
Subject:	Frozen foods. -
Online resource:	Distributed by publisher. Purchase or institutional license may be required for access.
ISBN:	9780203022009 (e-book : PDF)

Handbook of frozen foods
Handbook of frozen foods[electronic resource] /edited by Y.H. Hui ... [et al.]. - New York :Marcel Dekker,c2004. - xi, 735 p. :ill. - Food science and technology ;133. - Food science and technology (Marcel Dekker, Inc.) ;133..

Includes bibliographical references and index.

Mode of access: World Wide Web.

ISBN: 9780203022009 (e-book : PDF)Subjects--Topical Terms:

557253
Frozen foods.
Index Terms--Genre/Form:

554714
Electronic books.

Handbook of frozen foods
LDR:00970cam 2200253Ia 4500 001 714104
003 FlBoTFG
005 20090717103237.0
006 a|||||s|||||||||||
007 cr||||
008 121120s2004 nyua sb 001 0 eng d
020 $a 9780203022009 (e-book : PDF)
035 $a CRC0KE00075PDF
040 $a FlBoTFG $c FlBoTFG
090 $a TP372.3 $b .H36 2004
092 $a 664.02853 $b H236
245 0 0 $a Handbook of frozen foods $h [electronic resource] / $c edited by Y.H. Hui ... [et al.].
260 $a New York : $b Marcel Dekker, $c c2004.
300 $a xi, 735 p. : $b ill.
490 1 $a Food science and technology ; $v 133
504 $a Includes bibliographical references and index.
530 $a Also available in print edition. $b CRC Press (http://www.crcpress.com)
538 $a Mode of access: World Wide Web.
650 0 $a Frozen foods. $3 557253
650 0 $a Food $x Preservation. $3 557254
655 7 $a Electronic books. $2 local $3 554714
700 1 $a Hui, Y. H. $q (Yiu H.) $3 744206
776 1 $z 9780824747121
830 0 $a Food science and technology (Marcel Dekker, Inc.) ; $v 133. $3 847814
856 4 0 $u http://marc.crcnetbase.com/isbn/9780203022009 $q application/PDF $z Distributed by publisher. Purchase or institutional license may be required for access.

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