Ditapis dengan
Essential arithmetic
No Inv.: 180/AF/Perp/90/1c
- Edisi
- 4th ed
- ISBN/ISSN
- 0534032400
- Deskripsi Fisik
- x, 534 hlm.
- Judul Seri
- -
- No. Panggil
- 513 JOH e
Introductory mathematics
No Inv.: 12/AF/Perp/91/1c~107/AF/Perp/89/1c
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- xi,340 hlm.
- Judul Seri
- -
- No. Panggil
- 513 MAC i
Solid geometry
No Inv.: 1488/Perp/79/1c
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- v, 226 hlm.
- Judul Seri
- -
- No. Panggil
- 513.3 SMI s
Bakery products science and technology
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking…
- Edisi
- 2nd ed.
- ISBN/ISSN
- 9781118792001
- Deskripsi Fisik
- 758 hlm. : il.
- Judul Seri
- -
- No. Panggil
- E16
Mathematics for management and finance
No Inv.: 273-274/BD/Perp/86/2c
- Edisi
- 4th ed
- ISBN/ISSN
- -
- Deskripsi Fisik
- ix, 818 hlm.
- Judul Seri
- -
- No. Panggil
- 513.93 SHA m
The Mathematics of time : essays on dynamical systems, economic processes and…
No Inv.: 4190-4192/P/Perp/91/3c
- Edisi
- -
- ISBN/ISSN
- 0387905197
- Deskripsi Fisik
- iii, 151 hlm.
- Judul Seri
- -
- No. Panggil
- 514.74 SMA m
Applied calculus
No Inv.: 3550/Pb/Perp/91/1c~574/P/Perp/97/1c
- Edisi
- -
- ISBN/ISSN
- 0471803065
- Deskripsi Fisik
- vi, 364 hlm.
- Judul Seri
- -
- No. Panggil
- 515 BAU a
Advanced calculus
No Inv.: 748-749/BD/Perp/86/2c
- Edisi
- 3rd ed
- ISBN/ISSN
- -
- Deskripsi Fisik
- xii, 622 hlm.
- Judul Seri
- -
- No. Panggil
- 515 BUC a
Essentials of precalculus mathematics
No Inv.: 1504-1505/BD/Perp/87/2c
- Edisi
- 2nd ed
- ISBN/ISSN
- -
- Deskripsi Fisik
- x, 598 hlm.
- Judul Seri
- -
- No. Panggil
- 515 CHR e
Handbook of meat, poultry and seafood quality
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised…
- Edisi
- 2nd ed.
- ISBN/ISSN
- 9781118352434
- Deskripsi Fisik
- .... hlm; .... cm.
- Judul Seri
- -
- No. Panggil
- E15
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