A HANDBOOK OF STRUCTURE AND COMPOSITION OF FOODS VOLUME III MILK, BUTTER, CHEESE, ICE CREAM, EGGS, MEAT, MEAT EXTRACTS, GELATIN, ANIMAL FATS, POULTRY, FISH

By: Material type: TextPublication details: Agrobios 2013Description: 524ISBN:
  • 9788177545043
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Item type Current library Call number Status Barcode
Books CDST 641.3 WIN/HA (Browse shelf(Opens below)) Available CDT847

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