FOOD SCIENCE

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Detalles Bibliográficos
Autor Principal: SRILAKSHMI B.
Formato: Printed Book
Publicado: NEW DELHI NEW AGE INTERNATIONAL 2010
Edición: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

Kerala Agricultural University

Detalle de Existencias desde Kerala Agricultural University
Número de Clasificación: 640 SRI/FO
Copia Live Status Unavailable

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