A HANDBOOK OF STRUCTURE AND COMPOSITION OF FOODS VOLUME III MILK, BUTTER, CHEESE, ICE CREAM, EGGS, MEAT, MEAT EXTRACTS, GELATIN, ANIMAL FATS, POULTRY, FISH
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TextPublication details: Agrobios 2013Description: 524ISBN: 9788177545043
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CDST Thiruvananthapuram | 641.3 WIN/HA (Browse shelf(Opens below)) | Available | CDT847 |
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| 641.3 ROS/FO Nutrition in Food | 641.3 SAB/FU FUNDAMENTALS OF NUTRITION AND FOOD SCIENCES | 641.3 SID/HA HANDBOOK OF FOOD DEHYDRATION AND DRYING | 641.3 WIN/HA A HANDBOOK OF STRUCTURE AND COMPOSITION OF FOODS VOLUME III | 641.37 FER/MI MICROBIOLOGY HANDBOOK OF DAIRY PRODUCTS | 641.37 SIN/CH Chemical Analysis of Dairy Products | 641.37 TAM/PR Probiotic Dairy Products |
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