FORMULATING FERMENTED CASSAVA FOOD PRODUCTS SUBTITLE: STANDARDISATION OF GARI
By: C SATHYA LAKSHMI.
Contributor(s): Dr. S CHELLAMMAL.
Material type:
BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF HOME SCIENCE 1989Edition: MSc.DDC classification: J3 N89 SA 8
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
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College of Agriculture, Vellayani | MTH | J3 N89 SA 8 (Browse shelf) | Available | KAU_COAV-Th539 |
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