FOOD SCIENCE

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Bibliografski detalji
Glavni autor: SRILAKSHMI B.
Format: Printed Book
Izdano: NEW DELHI NEW AGE INTERNATIONAL 2010
Izdanje:5
Teme:
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

Detalji primjeraka od Kerala Agricultural University
Signatura: 640 SRI/FO
Primjerak Prikaz statusa u stvarnom vremenu nije dostupan

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