Normal view MARC view ISBD view

Milling Characteristics of Raw and Parboiled Paddy

Mahendra Kumar Sharma

Milling Characteristics of Raw and Parboiled Paddy - RPCAU RPCAU 1997 - 104p

Subjects--Topical Terms:
MSc. Agricultural Engineering

Dewey Class. No.: 631.36 / S33M

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)