Fundamentals of quality control for the food industry
Material type:
TextPublication details: 1962 Connecticut Avi Publishing CompanyDescription: vii, 512pSubject(s):
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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Icar, Library, Krishi Anusandhan Bhawan | 664:658.562 KRA-F (Browse shelf(Opens below)) | Available | 7990 | KAB013656 |
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| 664:637+633.1+634.1/.8+635.1/.8 AGR Agro-food processing: technology vision 2020 executive summary milk, cereals, fruits & vegetables current status and vision | 664.641 AUS-S Studies on chapati-making quality of wheat | 664.6:577.1 KRE-B Biochemistry of grain and bread making | 664:658.562 KRA-F Fundamentals of quality control for the food industry | 664.6:633.11 KEN-T Technology of cereals | 664.6.633.11:632(047) SEK-E Effect of karnal bunt disease on milling, baking, rheological and nutritional properties of wheat | 664.7 MAT-C Cereal technology |
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