FOOD SCIENCE

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Détails bibliographiques
Auteur principal: SRILAKSHMI B.
Format: Printed Book
Publié: NEW DELHI NEW AGE INTERNATIONAL 2010
Édition:5
Sujets:
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

Kerala Agricultural University

Informations d'exemplaires de Kerala Agricultural University
Cote: 640 SRI/FO
Exemplaire Statut en temps réel indisponible

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