A Handbook Of Structure And Composition Of Foods (volume 3): Milk, Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry
Ebook
ISBN: ebook-10
Chapter: A Handbook Of Structure And Composition Of Foods (volume 3): Milk, Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry
Chapter No.: 1Contributors:
Book Details
Book Title:
A Handbook Of Structure And Composition Of Foods (volume 3): Milk, Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry
A Handbook Of Structure And Composition Of Foods (volume 3): Milk, Butter, Cheese, Ice Cream, Eggs, Meat, Meat Extracts, Gelatin, Animal Fats, Poultry
Book Type:
HANDBOOK
HANDBOOK
No Of Pages:
552
552
Color Pages :
0
0
Color Pages :
0
0
Book Size:
AMERICAN ROYAL (6X9)
AMERICAN ROYAL (6X9)
Weight:
1050 Gms
1050 Gms
Copyright Holder:
All Right Reserved
All Right Reserved
Imprint:
M/s AGROBIOS (INDIA)
M/s AGROBIOS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS |
PG STUDENTS | SCIENTISTS AND RESEARCHERS |
Associated Subjects:
Food Processing And Preservation , Food Technology , Foods And Nutrition , Foods And Nutrition , Animal Products , Dairy Science ,
Food Processing And Preservation , Food Technology , Foods And Nutrition , Foods And Nutrition , Animal Products , Dairy Science ,
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