Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization Vol. 3 /
Material type: TextPublication details: : CRC Press , 2000Description: 323ISBN: 084930556xSubject(s): NutritionOther classification: L:573Item type | Current library | Call number | Status | Notes | Date due | Barcode |
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Books | RAJUVAS Library | L:573 SAL:2000 (Browse shelf(Opens below)) | Available | Nutrition-774 | 175828 |
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