Making Milk: the Past, Present and Future of Our Primary Food by Cohen, Mathilde
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 641.371 COH.
Book details
- Author
- Cohen, Mathilde
- Publisher
- Bloomsbury Academic
- Year
- 2019
- Pages
- 320
- ISBN
- 9781350116320
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 641.371 COH | 173352 | Reference only (read in the library) |
Next to this on the shelf
- Encyclopedia Of Meat Sciences 3 Vol Set (Hb 2004) 641.36 JEN
- Sacred Cow : The Case For (Better) Meat: Why Well-Raised Meat Is Good For You And Good For The Planet 641.36 ROD
- TextBook on Meat Science 641.36 SAH
- Meat Poultry And Fish Technology 641.3653 VER
- Making Milk: the Past, Present and Future of Our Primary Food (this book)
- Principles of diary chemistry 641.371 JEN
- Book of Cheese 641.373 THO
- The Complete Technology Book On Meat, Poultry And Fish Processing 641.39 SIN
- Fish Fermentation 641.392 SMY