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CRC handbook of world food legumes: nutritional chemistry processing technology and utilization V 1

By: Material type: TextTextLanguage: English Series: ; 2Publication details: CRC Press 2000Description: 310p PBISBN:
  • 0-8493-0554-3
Subject(s): DDC classification:
  • 664.8 SALC
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Holdings
Item type Current library Collection Call number Status Barcode
Book Book St Aloysius PG Library Food Science and Technology 664.8 SALC (Browse shelf(Opens below)) Available PG012182
Total holds: 0

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