Image from Amazon.com
Image from Google Jackets
Fermented foods: part 1 biochemistry and biotechnology
Material type:
TextSeries: Food biology seriesPublication details: Boca Raton CRC Press 2016 Description: x,403p 23x15cmISBN: 978-1-4987-4079-1Subject(s): Fermented foods | Fermented foods - biochemistry | Fermented foods - biotechnologyDDC classification: 664.024
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
|
Fisheries College and Research Institute, Thoothukudi General Stacks | Fiction | 664.024 MON (Browse shelf(Opens below)) | Available | 18074 |
Browsing Fisheries College and Research Institute, Thoothukudi shelves, Shelving location: General Stacks, Collection: Fiction Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 664 MEG Food engineering: emerging issues, modeling and applications | 664 SHE Introducing food science | 664.024 MCC Food emulsions: principles, practices and techniques | 664.024 MON Fermented foods: part 1 biochemistry and biotechnology | 664.024 TEI Engineering aspects of food biotechnology | 664.028 BAR Antimicrobial food packaging | 664.028 FEL Food processing technology : |
There are no comments on this title.