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CRC Handbook of World Food Legumes Nutritional Chemistry, Processeing Technology and Utilization Volume III Salunkhe D K (Eds); Kadam S S

By: Salunkhe D K (Eds)Contributor(s): Kadam S S | Salunkhe D K (Eds)Material type: Text

TextPublication details: Boca Raton CRC Press 2000Description: 310ppOther title: CRC Handbook of World Food Legumes Nutritional Chemistry, Processeing Technology and Utilization Volume IIISubject(s): World Food Legumes Nutritional Chemistry, Processeing TechnologyDDC classification: 664.80565/SAL

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	Mahatma Phule Krishi Vidyapeeth	664.80565/SAL (Browse shelf(Opens below))	1	Available		064760

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