Normal view MARC view ISBD view

CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization /

CRC Handbook of World Food Legumes : nutritional chemistry, processing technology and utilization / edited by D. K. Salunkhe and S. S. Kadam; Volume- ll - Boca Raton : CRC Press , 2000 - 294p.

ISBN: 0849305551

Subjects--Topical Terms:
Technology (Applied Sciences)
Chemical and Related Technologies
Legumes
Food Processing
Handbook

Dewey Class. No.: 664.80565 / S12H

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)