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

5.

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

N/A

N/A

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.