Normal view MARC view ISBD view

THE CLAVARIACEAE OF INDIA

By: K S THINDMaterial type: Text

TextLanguage: English Publication details: NEW DELHI Indian Council of Agricultural Research 1961Description: 197 PrintSubject(s): THE CLAVARIACEAE OF INDIADDC classification: (ICAR) 632.4 T3

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 2 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
General Books	Central Library	(ICAR) 632.4 T3 (Browse shelf(Opens below))	Available	ICAR		16098
General Books	Central Library	(ICAR) 632.4 T3 (Browse shelf(Opens below))	Available	ICAR		16098A

Browsing Central Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	(ICAR) 632.4 B9 THE FUNGI OF INDIA	(ICAR) 632.4 B9 THE FUNGI OF INDIA	(ICAR) 632.4 R1 PYTHIACEOUS FUNGI (A REVIEW)	(ICAR) 632.4 T3 THE CLAVARIACEAE OF INDIA	(ICAR) 632.4 T3 THE CLAVARIACEAE OF INDIA	(ICAR) 632.4 V4 RUST RESISTANCE IN VARIETIES OF WHEAT AND BARLEY IN INDIA	(ICAR) 632.4 V4 RUST RESISTANCE IN VARIETIES OF WHEAT AND BARLEY IN INDIA	Next

MODERN BOOK HOUSE,JBP

There are no comments on this title.

to post a comment.

Back to results

1 Textbook of Food Science and Technology
by Khader Vijaya
2 Food Science and Technology
by Khader Vijaya
3 Text Book of Food Science and Technology
by Khader Vijaya
4 FOOD SCIENCE AND TECHNOLOGY
by AARON M ALTSCHUL
5 FOOD SCIENCE AND TECHNOLOGY ABSTRACTS
by E J MANN
6 DIRECTORY OF ON-GOING PROJECTS IN FOOD SCIENCE AND TECHNOLOGY AND RELATED AREAS IN INDIA
by I R NAGANAGOUDAR
7 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY
by GEORGE F STEWART
8 Suitability of Foxtail Millet Semolina and Soy grits for the formulation of instant Upma Mix
by Dhumketi Ketki
9 Effect of Processing Treatments on the Quality Characteristics of Fruit Pulp and Seed Kernel of Chironji (Buchanania Lanzan )
by Sahu, Banshi Lal
10 Suitability of Kodo Flour For the Production of Amylolytic Enzyme
by Jain, Sunil Kumar
11 Stability Studies of Cooking Oil Heated Repeatedly For Deep Frying
by Agrawal, Deepali
12 Nutritional Evaluation of Improved Varieties of Sunflower Seeds
by Verma, Manisha
13 Studies on Traditional Food SATTU From Chickpea Cultivars(Cicer arietinum) and Its Nutritional Improvements
by Dixit, Nirmal Kumar
14 Down Stream Processing of Amylase by Reverse Micelle Process
by Chatterjee, Soma
15 Down Stream Processing of Amylase:Process-Kinetics and Optimization
by Awasthi, Kirti
16 Nutritional Quality Evaluation of Fababean Seed as Affected by Various Domestic Processing Methods
by Parmar, Raghvendra Singh
17 Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder
by Singh, C.J.
18 Few Functional Properties of Fababean (Vicia faba L.) Flour
by Gour, Shashi
19 Dry Cooking Technology of Grain Legumes
by Vinod, C.H.
20 Energy Management in Fruits and Vegetables Canning Industry
by Agrawal, Aditya