Fermented Foods Part 1: Biochemistry and Biotechnology by Montet, Didier
Kalaignar Centenary Library, Madurai · reference copy, to be read in the library
Where to find it: Sixth floor, call number 664.024 MON.
Book details
- Author
- Montet, Didier
- Publisher
- C R C, Mehul
- Year
- 2019
- ISBN
- 9780367267469
Copies in the library (1)
| Floor | Call number | Barcode | Status |
|---|---|---|---|
| Sixth floor | 664.024 MON | 216514 | Reference only (read in the library) |
Next to this on the shelf
- Analysis Of Milk And Milk Products 664.024 LEF
- Microbiology And Technology Of Fermentation Foods (Hb 2022) 664.024 MCL
- Genetically Engineered Foods 664.024 MIL
- Fermented Food Biotechnology 664.024 MOD
- Fermented Foods Part 1: Biochemistry and Biotechnology (this book)
- Novel Food Fermentation Technologies, 664.024 OJH
- Indigenous Fermented Foods Of Southeast Asia 664.024 OWE
- Extraction Techniques for Food Processing 664.024 RAM
- Microorganisms And Fermentation Of Traditional Foods 664.024 RAY