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

Contributor(s): Salunkhe D.K [editor]Material type: Text

TextLanguage: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
General Books	Central Library	664.8 S-H (Browse shelf(Opens below))	Available		71640

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