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Seafood biochemistry : composition and quality / Shalini Anand
Material type:
TextPublication details: New Delhi : Random Publications, c2022.Description: viii, 308 pages : illustrations ; 24 cmISBN: - 9789390780648 (cb.).
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Nueva Vizcaya State University - Bayombong Campus General Collection Section | 600-699-Technology | 664.94 An533s 2022 (Browse shelf(Opens below)) | Available | GC30195 |
Browsing Nueva Vizcaya State University - Bayombong Campus shelves, Shelving location: General Collection Section, Collection: 600-699-Technology Close shelf browser (Hides shelf browser)
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| 664.024 K96f 2022 Food fermentation / | 664.07 M647f 2022 Food chemistry : a laboratory manual / | 664.9 M478p 2022 Preservation of meat and poultry products / | 664.94 An533s 2022 Seafood biochemistry : composition and quality / | 664.94 N285 2019 Natural additives in fish processing / | 687.068 T531t 2020 3G handy guide : garment manufacturing technology / | GC 641.815 B482r 2018 Rose" baking basics : 100 essential recipes, with more than 600 steps-by-step photos / |
Includes bibliographical references and index.
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