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FOOD SCIENCE

Bibliografiska uppgifter
Huvudupphovsman:	SRILAKSHMI B.
Materialtyp:	Printed Book
Publicerad:	NEW DELHI NEW AGE INTERNATIONAL 2010
Upplaga:	5
Ämnen:	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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