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Author Fellows, P. J., author.
Title Food processing technology : principles and practice / P. J. Fellows.
Edition Fourth edition.
Publication Amsterdam, [Netherlands] : Woodhead Publishing, 2017.
Copyright date ©2017
Online Access
Full text available via the UNC-Chapel Hill Libraries
Persistent link to this record
Persistent link to this record

Description 1 online resource (1,226 pages) : illustrations
Edition Fourth edition.
Bibliography Includes bibliographical references at the end of each chapters and index.
Access restrictions Access limited to UNC Chapel Hill-authenticated users. Unlimited simultaneous users
Note Online resource; title from PDF title page (ebrary, viewed October 19, 2016).
Local note Vendor-supplied catalog record.
Content provider: ProQuest Ebook Central.
In ProQuest Ebook Central (online collection). NCLIVE subscription ebooks
Other form Print version: Fellows, P. J. Food processing technology : principles and practice. Fourth edition. Amsterdam, [Netherlands] : Woodhead Publishing, c2017 xxiii, 1128 pages Woodhead Publishing in food science, technology, and nutrition.
WorldCat no. EBC4711752sub
ISBN 9780081019078
9780081005231 e-book
Description 1 online resource (1,226 pages) : illustrations
Series Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition.
Bibliography Includes bibliographical references at the end of each chapters and index.
Access restrictions Access limited to UNC Chapel Hill-authenticated users. Unlimited simultaneous users
Note Online resource; title from PDF title page (ebrary, viewed October 19, 2016).
Local note Vendor-supplied catalog record.
Content provider: ProQuest Ebook Central.
LC subject Food industry and trade.
In ProQuest Ebook Central (online collection). NCLIVE subscription ebooks
Other form Print version: Fellows, P. J. Food processing technology : principles and practice. Fourth edition. Amsterdam, [Netherlands] : Woodhead Publishing, c2017 xxiii, 1128 pages Woodhead Publishing in food science, technology, and nutrition.
ISBN 9780081019078
9780081005231 e-book
WorldCat no. EBC4711752sub
System control no. (OCoLC)960758611