Foods Facts and principles / (Acc: 5546)

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Material type: Text

TextPublication details: New Delhi : New Age International, 2014.Edition: 3rd editionDescription: 490 p. 23 cmISBN:

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Food Science

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Holdings
Current library	Call number	Status	Barcode	Course reserves
College of Natural Resources	641.3 MAN (Browse shelf(Opens below))	Available	A08398	Food Chemistry Bakery and Confectionery Food Additives and Flavouring Fermentation and Enzyme Technology Beverages Professional skills in Culinary Science
College of Natural Resources	641.3 MAN (Browse shelf(Opens below))	Available	A08399	Food Chemistry Bakery and Confectionery Food Additives and Flavouring Fermentation and Enzyme Technology Beverages Professional skills in Culinary Science
College of Natural Resources	641.3 MAN (Browse shelf(Opens below))	Available	A08400	Food Chemistry Bakery and Confectionery Food Additives and Flavouring Fermentation and Enzyme Technology Beverages Professional skills in Culinary Science
College of Natural Resources	641.3 MAN (Browse shelf(Opens below))	Available	A08401	Food Chemistry Bakery and Confectionery Food Additives and Flavouring Fermentation and Enzyme Technology Beverages Professional skills in Culinary Science
College of Natural Resources	641.3 MAN (Browse shelf(Opens below))	Available	A08402	Food Chemistry Bakery and Confectionery Food Additives and Flavouring Fermentation and Enzyme Technology Beverages Professional skills in Culinary Science

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