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Engineering Aspects of Food Emulsification and Homogenization edited by Marilyn Rayner and Petr Dejmek

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Material type: Text

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TextSeries: Contemporary Food EngineeringPublication details: Boca Raton, New York CRC Press 2015Description: 305pISBN:

9781466580435

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute	62:614.3 E45 (Browse shelf(Opens below))	Available		290722

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