Food protein chemistry: an introduction for food scientists

By: Regenstein, Joe MMaterial type: TextTextOriginal language: English Publication details: Academic Press Description: xii, 353 pISBN: 0-12-585820-5Online resources: http://krc.clri.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=8153
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Item type Current library Call number Status Date due Barcode
Book Book CSIR-CLRI
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