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PROTEIN: AT THE HEART OF THE WORLD FOOD PROBLEM

TextOriginal language: English Publication details: UNI FAO 1964; UNI Description: 62pOnline resources: http://krc.immt.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=1304

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Holdings
Current library	Call number	Status	Date due	Barcode
CSIR-IMMT	664.38/F00 (Browse shelf (Opens below))	Available		1692

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available		No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664.38 /ALT PROCESSED PLANT PROTEIN FOODSTUFFS	664.38:547.96(082.2)/SCH SYMPOSIUM ON FOODS: PROTEINS AND THEIR REACTIONS	664.38;547.96/KUP PROTEINS IN FOODS	664.38/F00 PROTEIN: AT THE HEART OF THE WORLD FOOD PROBLEM	664.3/LAW FOOD OILS AND FATS::technology,utilization and nutrition	66.44:678.617/PAT ALKYD RESIN TECHNOLOGY	664:54(082.2)/GOO A SYMPOSIUM OF CHEMICAL ADDITIVES IN FOOD	Next

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