The Chemistry and technology of food Edited by Morris B. Jacobs
Material type: TextLanguage: English Publication details: New York : Interscience Publishers, Inc., 1951Description: 1 v. (xxv, 832 p. ) ; 25 cmSubject(s): Food Technology | Food Chemistry | Food ProductsDDC classification: 664 JAC.1Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Mysore University Main Library | 664 JAC.1 (Browse shelf (Opens below)) | Available | 051328 |
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Includes index.
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