CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 2

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Material type: Text

TextLanguage: English Series: ; 2Publication details: CRC Press 2000Description: 294p PBISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Reference	St Aloysius PG Library	Food Science and Technology	664.8 SALC (Browse shelf(Opens below))	Not for loan	PG012181

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