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| LEADER |
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|a 8185860025 (HBK)
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|a .
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| 082 |
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|a 664.8 SRI/FR
|2 1
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| 100 |
|
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|a KUMAR, SANJEEV
|f Author
|
| 100 |
|
|
|a SRIVASTAVA, R P
|f Author
|
| 245 |
|
|
|a FRUIT AND VEGETABLE PRESERVATION: PRINCIPLES AND PRACTICES
|
| 250 |
|
|
|a 3
|
| 260 |
|
|
|a LUCKNOW, INTERNATIONAL BOOK DISTRIBUTING CO.
|
| 260 |
|
|
|c 1994
|
| 300 |
|
|
|a 326P.
|
| 650 |
|
|
|a ENZYMES IN THE FOOD INDUSTRY
|
| 650 |
|
|
|a HISTORY OF FOOD PRESERVATION AND CANNING INDUSTRY
|
| 650 |
|
|
|a FOOD SPOILAGE
|
| 650 |
|
|
|a BROWING REACTIONS
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| 942 |
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|c BK
|2 ddc
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| 999 |
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|c 167551
|d 167551
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|g 150.00
|o 664.8 SRI/FR
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| 952 |
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|0 0
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