
BOOKS - COOKING - Technologies for Value Addition in Food Products and Processes

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

Year: 2020
Pages: 413
Format: PDF
File size: 10,9 MB
Language: ENG

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