Normal view MARC view ISBD view

CRC handbook of world food legumes Vol.3 Nutritional chemistry, processing technology and utilization

Salunkhe, D. K. (Ed)

CRC handbook of world food legumes Vol.3 Nutritional chemistry, processing technology and utilization - Boca Raton CRC Press 2000 - 323

ISBN: 0-8493-0554-3

Subjects--Facted Index Terms:

Dewey Class. No.: 664.80565

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

CRC handbook of world food legumes Vol.3 Nutritional chemistry, processing technology and utilization