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Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization Vol. 3 /

By: Salunkhe, D KMaterial type: Text

TextPublication details: : CRC Press , 2000Description: 323ISBN: 084930556xSubject(s): NutritionOther classification: L:573

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Books	RAJUVAS Library	L:573 SAL:2000 (Browse shelf(Opens below))	Available	Nutrition-774		175828

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