FOOD SCIENCE

Bibliographic Details
Main Author:	SRILAKSHMI B.
Format:	Printed Book
Published:	NEW DELHI NEW AGE INTERNATIONAL 2010
Edition:	5
Subjects:	INTRODUCTION CEREALS AND PRODUCTS PULSES NUTS AND OIL SEEDS MILK AND MILK PRODUCTS EGGS FLESH FOODS VEGETABLE AND FRUITS SUGAR AND RELATED PRODUCTS FATS AND OILS SPICES AND HERBS ORGANIC FOOD TRENDS IN FOOD TECHNOLOGY

Holdings details from Kerala Agricultural University
Call Number:	640 SRI/FO
Copy	Live Status Unavailable

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