CRC SOYBEANS AS A FOOD SOURCE
By: Wolf, W. J.
Contributor(s): Cowan, J. Charles.
Material type:
BookPublisher: Cleveland Crc Pub. 1975Description: 101.Subject(s): Soy-Beam As FoodDDC classification: 664.8 | W83s
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Written-off | PK Kelkar Library, IIT Kanpur | Written-of | 664.8 W83s (Browse shelf) | Not for loan | A48430 |
Total holds: 0
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| 664.26 V536m MACROMOLECULAR CHEMISTRY OF GELATIN | 664.6 W171m2 MANUFACTURE OF COMPRESSED YEAST | 664.8 D47t TECHNOLOGY OF FOOD PRESERVATION | 664.8 W83s CRC SOYBEANS AS A FOOD SOURCE | 665 An2r REFINING OF OILS AND FATS FOR EDIBLE PURPOSES | 665 B15i3 BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS | 665 B15i3 BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS |
Bibliography : P. 90-97
Originally Appeared As Part Of An Article In Crc Critical Reviews In Food Technology
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