Handbook World food Legumes : Nutritional Chemistry,Processing Technology,and Utilization / Edited by D. K. Salunkhe and S. S. Kadam.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 664.80565 SAL (Browse shelf(Opens below)) | Not for loan | 22166 | ||
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Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 664.80565 SAL (Browse shelf(Opens below)) | Not for loan | 22167 | ||
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Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 664.80565 SAL (Browse shelf(Opens below)) | Not for loan | 22168 | ||
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Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 664.80565 CRC (Browse shelf(Opens below)) | Not for loan | 22804 | ||
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Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 644.80565 SAL (Browse shelf(Opens below)) | Not for loan | 22805 |
Total holds: 0
Browsing Central Library, TU shelves, Shelving location: Reference Book Section (Consult Shelf-Guide to locate the book), Collection: Reference Close shelf browser (Hides shelf browser)
Includes bibliogrphies and index.
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