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1.
Handbook of indigenous fermented foods by Series: Microbiology series,v.9
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: N.Y 1983
Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: 664 S72H .

2.
Nutritional evaluation of selected fermented foods of Punjab by
Edition: Foods and Nutrition
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1997
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 641.1 M47N, ...

3.
Three-step-communication effectiveness for promoting dietary consumption of fermented foods by
Edition: Home Science Extension Education
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 2000
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 641 S16T, ...

4.
Fermented grain legumes, seeds and nuts; a global perspective by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Rome 2000
Availability: Items available for loan: Mohinder Singh Randhawa Library (1)Location, call number: 664.024 F30.

5.
Fermentation as a household technology for improving food quality by
Edition: Food Science and Engineering
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 2007
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 641.7 R42F, ...

6.
Handbook of food and beverage fermentation technology by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York Marcel Dekker, Inc. 2004
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (1)Location, call number: RF 660.284.49 H24.

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