FOOD SCIENCE

Bibliografiske detaljer
Hovedforfatter:	SRILAKSHMI B.
Format:	Printed Book
Udgivet:	NEW DELHI NEW AGE INTERNATIONAL 2010
Udgivelse:	5
Fag:	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

Lignende værker