Oils & Fats Manual
Series: . 1 Published by : Lavoisier pub (New York) Physical details: 806 p 24 cms ISBN:2743000872. Year: 1996Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Cental Instituite of Fisheries Education | 664.3 KAR (Browse shelf(Opens below)) | Available | 23706 |
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664.117 BOU Food texture & viscosity Concept & measurement | 664.2 LAA Hydrocolloids in food processing | 664.3 KAR Oils & Fats Manual | 664.3 KAR Oils & Fats Manual | 664.3 ROS Frying Improving Quality | 664.3 TAL Reducing Saturated fats in foods | 664.3 TAL Reducing saturated fats in foods |
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