Food protein chemistry : an introduction for food scientists
By: Regenstein C E | Regenstein J M | [Author].
Material type: BookPublisher: Orlando ; Acadamic Press Inc ; 1984Description: 353 Pages.Subject(s): Food science | home scienceDDC classification: 640 |Item type | Current location | Call number | Status | Date due | Barcode |
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Books (General) | College of Agriculture, Vellanikkara | 640 REG/FO (Browse shelf) | Available | KAU-COA-21032 |
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