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FOOD SCIENCE

Bibliographische Detailangaben
1. Verfasser:	SRILAKSHMI B.
Format:	Printed Book
Veröffentlicht:	NEW DELHI NEW AGE INTERNATIONAL 2010
Ausgabe:	5
Schlagworte:	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

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