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Himalayan fermented foods: microbiology nutrition and ethic values

TAMANG (Jyoti Prakash)

Himalayan fermented foods: microbiology nutrition and ethic values - New York CRC Press 2014 - xviii,295 HB

ISBN: 978-1-4200-9324-7

Subjects--Topical Terms:
Food Technology

Dewey Class. No.: 664.024TAMH

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