Enzymes in Food Processing Fundamentals and Potential Applications
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9789380026336
- 664.02 PAN
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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SARVAJNA LIBRARY, UHS, BAGALKOT | PHT | 664.02 PAN (Browse shelf(Opens below)) | Available | 009573 | |
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SARVAJNA LIBRARY, UHS, BAGALKOT | PHT | 664.02 PAN (Browse shelf(Opens below)) | Available | D00181 |
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664 MCC The Chemical Composition of Foods | 664 MCC The Chemical Composition of Foods | 664 WIN Techniques of Food Analysis | 664.02 PAN Enzymes in Food Processing Fundamentals and Potential Applications | 664.02 PAN Enzymes in Food Processing Fundamentals and Potential Applications | 664.02 SIN Food Processing | 664.02 SIN Food Processing |
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