BOOKS - COOKING - Technologies for Value Addition in Food Products and Processes
Technologies for Value Addition in Food Products and Processes - Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle 2020 PDF Apple Academic Press BOOKS COOKING
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Technologies for Value Addition in Food Products and Processes
Author: Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
Year: 2020
Pages: 413
Format: PDF
File size: 10,9 MB
Language: ENG



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