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Studies on Preperation of High Protein Leather From Tamarind Kharche, Kiran Madhukar. & Pawar, V.D. ( GD)

By: Kharche, Kiran MadhukarMaterial type: Text

TextPublication details: Rahuri Mahatma Phule Krishi VIdyapeeth . 2012Description: xvDDC classification: KHA

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	Mahatma Phule Krishi Vidyapeeth	664 KHA T07719 (Browse shelf(Opens below))	Available		T07719

Previous	No cover image available	No cover image available	No cover image available	No cover image available				Next
Previous	664 GAW T07724 Utilization of Nutmeg Fruit Rind For Making Candy And It's Storage.	664/GIR Prospects of Agro-Processing Industry	664/GIR Prospects of Agro-Processing Industry	664 KHA T07719 Studies on Preperation of High Protein Leather From Tamarind	664/MUD Objective Food Science & Technology	664/MUD Objective Food Science & Technology	664/MUD Objective Food Science & Technology	Next

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