Food production and Processing: Fermentation, nutritional value and quality control
Contributor(s): McCoy, Albert
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Material type: 
BookPublisher: New York Syrawood Publishing House 2019Description: 216.ISBN: 9781682867624.DDC classification: 664
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | 664 MCC/FO (Browse shelf) | Available | KAU_KCAEFT-26071 |
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| 637.1 IBR/MI Milk production and processing | 664. CHA/QU Question Bank on Food Science and Technology | 664 FEL/FO Food processing technology: principles and practice | 664 MCC/FO Food production and Processing: Fermentation, nutritional value and quality control | 664 SAR/TR Transport properties of foods / | 664.02. BAN/BI Bioseparation Process in Foods | 664.02 KHE/BA Bakery Science and Cereal Technology |
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