Crc Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology and Utiliztion Volume-III

Contributor(s): Salunkhe D.K [editor]Material type: TextTextLanguage: English Publication details: Boca Raton, Florida CRC Press, Inc 2014Edition: Kadam S.S. EdDescription: 323p. PrintISBN: 084930556XSubject(s): FOOD SCIENCE & TECHNOLOGY | FOOD SCIENCE & TECHNOLOGYDDC classification: 664.8
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Item type Current library Call number Status Date due Barcode
General Books General Books Central Library
664.8 S-H (Browse shelf(Opens below)) Available 71640

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