Crc Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology and Utiliztion Volume-III
Material type: 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: 664.8Item type | Current library | Call number | Status | Date due | Barcode |
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General Books | Central Library | 664.8 S-H (Browse shelf(Opens below)) | Available | 71640 |
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