| 000 | 00591nam a2200181Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1999 xx 000 0 und d | ||
| 041 | _aEnglish | ||
| 044 | _aIndia | ||
| 082 |
_a664 _bVER-S |
||
| 100 | _aVergadia, Vinod | ||
| 245 | 0 | _aStudies on processing and keeping quality characteristics of tofu prepared from kalitur (Black soybean) | |
| 260 |
_aJabalpur _bDepartment of Food Science & Technology _c1999 |
||
| 300 |
_a120p. _ePrint |
||
| 650 | _aFOOD SCIENCE & TECHNOLOGY | ||
| 653 | _aFOOD SCIENCE & TECHNOLOGY | ||
| 700 |
_aGuide: Rajput, L.P.S _eeditor |
||
| 942 |
_2ddc _cTS |
||
| 999 |
_c1013092 _d1013092 |
||