Handbook of indigenous fermented foods edited by Keith H. Steinkraus
Publication details: New York Marcel Dekker, Inc. 1996Edition: 2nd rev. and expanded edDescription: 776pSubject(s):Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 664.654(02) H192 (Browse shelf(Opens below)) | Available | 202188 |
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664:637 B238E Extended functional foods using plant and dairy ingredients | 664.6(54) M 251 M Modern bakery industries | 664.654 N857 Novel Food Fermentation Technologies | 664.654(02) H192 Handbook of indigenous fermented foods | 664.654:663.87 E31 Ethnic Fermented Foods and Alcoholic Beverages of Asia | 664.6:577.1 K 92 B Biochemistry of grain and bread-making | 664:658.15X-I Profitability and other financial operating ratios by firm size in the food processing industry |
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