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Chemistry and technology of food and food products. Vols 1-3.Edn.3. Rev & Enl.

By:

JACOBS Morris B

Language: Eng Publication details: New York Interscience 1951Subject(s):

PUBLIC HEALTH HYGIENE

DDC classification:

L:573:F J1.1-.3

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Holdings ( 3 )
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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Book	Prof. S.S.Basavanal Library	L:573:F J1.1-.3 (Browse shelf(Opens below))	Available	17585		17585
Book	Prof. S.S.Basavanal Library	L:573:F J1.1-.3 (Browse shelf(Opens below))	Available	17586		17586
Book	Prof. S.S.Basavanal Library	L:573:F J1.1-.3 (Browse shelf(Opens below))	Available	17587		A17587

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Previous	L:573:E3 G5.3 Structure and composition of foods, vol 3:Milk (including Human), butter cheese, ...etc. Illus.	L:573:E3 G5.4 Structure and compostion of foods, vol 4:sugar, sirup, honey... etc.Illus.	L:573:E:8 J5 Drying and dehydration of foods.	L:573:F J1.1-.3 Chemistry and technology of food and food products. Vols 1-3.Edn.3. Rev & Enl.	L:573:F J1.1-.3 Chemistry and technology of food and food products. Vols 1-3.Edn.3. Rev & Enl.	L:573:F J1.1-.3 Chemistry and technology of food and food products. Vols 1-3.Edn.3. Rev & Enl.	L:573f K4 Diet atlas of India.Illus.	Next

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