Methods of Analysis of Food Components and Aditives
Series: Chemical and Functional Properties of Food Compnents Series Edition statement:2nd Published by : CRC Press (New York) Physical details: 519 p. 24 cms ISBN:9781439815526. Year: 2012| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Cental Instituite of Fisheries Education | 664.06 OTL (Browse shelf(Opens below)) | Available | 23084 |
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