Normal view MARC view ISBD view

DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED FERMENTED FOOD PRODUCTS USING CURRY LEAVES (MURRAYA KOENIGII )

MANOHAR LAL

DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED FERMENTED FOOD PRODUCTS USING CURRY LEAVES (MURRAYA KOENIGII ) - LUDHIANA PAU 2017 - 47 P

Subjects--Topical Terms:
CURRY LEAVES

Dewey Class. No.: T 641.7 / M 30 D

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)