Seafood Biochemistry: Composition And Quality by Anand, Shalini
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 664.9 ANA.
Book details
- Author
- Anand, Shalini
- Publisher
- Random Publications
- Year
- 2022
- ISBN
- 9789390780648
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 664.9 ANA | 310041 | Reference only (read in the library) |
Next to this on the shelf
- Sensory Marketing 664.84 HUL
- Advances in Fruit Processing Technologies 664.84 ROD
- Vegetable Fats And Oils (Pb 2020) 664.852 KRI
- Edible Oil Structuring Concepts Methods And Applications (Hb 2018) 664.89 PAT
- Seafood Biochemistry: Composition And Quality (this book)
- Fish processing and preservation technology 664.9 BAD
- Fish Processing and Preservation 664.9 BIS
- Food Aroma Evolution 664.9 BOR
- Textbook of Fish Processing Technology 664.9 DEE
More by Anand, Shalini
- Economics Of World Fisheries
- Fish Pharmacology
- Fishery Resources
- Marine Fishery Resources
- Parasitic Diseases Of Finfish And Shelfish
- Reservoir Fisheries And Limnology
- Advances in Fish Breeding
- Aquaculture And Nutrition And Biochemistry
- Cured, Dehydrated, Smoked Fishery Products
- Fishery Conservation, Development And Management