Ice cream
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 870551086
Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
---|---|---|---|---|---|---|---|
![]() |
Icar, Library, Krishi Anusandhan Bhawan | 663.67 ARB- I (Browse shelf(Opens below)) | Available | A3533 | KAB018938 |
Browsing Icar, Library, Krishi Anusandhan Bhawan shelves Close shelf browser (Hides shelf browser)
No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||||
663.1 DUD-M Micro-organisms as allies: the industrial use of fungi and bacteria | 663.2/.3 AME-T Technology of wine making | 663.25 CRU-P Principles and practice of wine making | 663.67 ARB- I Ice cream | 663.8 CHA-R Recent advances in fruit juice production | 663.8 TRE-F Fruit and vegetable juice processing technology | 663.1 SMI-I Introduction to industrial mycology |
There are no comments on this title.
Log in to your account to post a comment.