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Essentials of Functional Foods by
  • Schmidl Mary K
Material type: Text Text
Publication details: Maryland ASPEN 2000
Availability: Items available for loan: Anand Agricultural University (1)Call number: 664.028 SCH-E.

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HACCP in Meat,Poultry and Fish Processing by
  • Pearson A.M. Ed
Material type: Text Text
Publication details: Maryland Aspen 1999
Availability: Items available for loan: Anand Agricultural University (1)Call number: 664.9028 PEA-H.

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Principles of Food Processing by
  • Heldman D.R
Material type: Text Text
Publication details: Maryland ASPEN 1998
Availability: Items available for loan: Anand Agricultural University (1)Call number: 664.02 HEL-P.

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