Normal view MARC view ISBD view

Science and technology of aroma, flavor, and fragrance in rice / edited by Deepak Kumar Verma, Prem Prakash Srivastav, PhD.

Contributor(s): Verma, Deepak Kumar | Srivastav, Prem PrakashMaterial type: Text

TextPublication details: Canada Apple Academic Press 2019Description: xviii, 351 pagesISBN: 9781771886604Subject(s): Rice | FoodDDC classification: 664.725

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	AAU, Jorhat Textbook ref	664.725 V (Browse shelf(Opens below))	Not For Loan		152273

Browsing AAU, Jorhat shelves, Shelving location: Textbook ref Close shelf browser (Hides shelf browser)

Previous						No cover image available		Next
Previous	664.7 O Cereals Processing Technology	664.72 V Seed Hardening, pelleting and coating	664.725 S Genetic resources of rice in India: past and present	664.725 V Science and technology of aroma, flavor, and fragrance in rice /	664.8 A Fruit Processing	664.8 E Quality & Preservation of Fruits	664.8 H Handbook of Vegetables Preservation & Processing	Next

There are no comments on this title.

to post a comment.