A HANDBOOK OF STRUCTURE AND COMPOSITION OF FOODS VOLUME III MILK, BUTTER, CHEESE, ICE CREAM, EGGS, MEAT, MEAT EXTRACTS, GELATIN, ANIMAL FATS, POULTRY, FISH
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
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CDST Thiruvananthapuram | 641.3 WIN/HA (Browse shelf(Opens below)) | Available | CDT847 |
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