NB30903 FOOD ENGINEERING

No.

Title

Item Location

Call Number

1.

Brennan, J.G., Butters, J.R., Cowell, M.D. & Lilley, A.E.V. 1990. 3rd Edition. London: Blackie Academic & Professional.

 

 

2.

Toledo, R.T. 1991. Fundamentals of Food Process Engineering.(Terjemahan: Che Man, Wan Jamilah Wan Abdullah, Russly Abdul Rahman, 1995, Asas Kejuruteraan Pemprosesan Makanan, , Kuala Lumpur: Dewan Bahasa dan Pustaka) ISBN 983-62-4198-1

Main Library

TP371 . T649154 1991

3.

Earle, R.L. 1983, Unit Operations in Food Processing, Second Edition, Sydney: Pergamon Press,

 

 

4.

Earle, R.L. 1983, Unit Operations in Food Processing. (Terjemahan Muhamad Hakimi Ibrahim, Hanafi Ismail (1993) Unit Operasi dalam Pemprosesan Makanan, Kuala Lumpur: Dewan Bahasa dan Pustaka, ISBN 983-861-032-1

Main Library General Collection

TP372.5 . E2154

5.

Fryer, P.J. 1996. Chemical Engineering for the Food Industry. London: Chapman and Hall.

N/A

N/A

6. Fryer, P.J. 1997. Chemical Engineering for the Food Industry. London: Chapman and Hall. Main Library General Collection TP370 . C44 1997

7.

Lydersen, B., DiElia, N.A. & Nelson, K.L. 1994. Bioprocess Engineering: Systems, Equipment And Facilities. Singapore: John Wiley & Sons (Asia).

Main Library Red Spot Collection

TP248.3 . B5873 1994

8.

Spiess, W.E.L., & Schubert, H. 1990. Engineering and Food: Advanced Processes. London: Blackie Academic & Professional.

 

 

9.

Toledo, R.T. 1991. Fundamentals of Food Process Engineering. London: Chapman and Hall.

 

 

10. Toledo, R.T. 2007. Fundamentals of Food Process Engineering. -3rd ed. London: Chapman and Hall. Main Library General Collection TP371 . T64 2007

 

Doctor of Medicine Program

 

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