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CRC Handbook of World Food Legumes : Nutritional Chemistry,Processing Technology, and Utilization Volume-II

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Material type: Text

TextLanguage: ENG Publication details: 1989 New York CRC Press Taylor & Francis GroupEdition: 1st EdDescription: 294pISBN:

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Book

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Item type	Current library	Home library	Collection	Call number	Status	Date due	Barcode
Book	MRSPTU Central Library	MRSPTU Central Library	C	664.805 SA-H (Browse shelf(Opens below))	Available		P1387

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