Normal view MARC view ISBD view

Newer chemical and technological approaches for the preparation of spice flavourings from selected spices

By: Sowbhagya, H. B Contributor(s): Krishnamurthy, N [guide]Material type: Text

TextLanguage: English Description: v, 166 p. : ill. ; 32 cmSubject(s): Food Science | Spice flavouringsDDC classification: 641 SOW Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 2006.

Item type:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings ( 2 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641 SOW (Browse shelf (Opens below))	Not for loan		T2712
Thesis	Mysore University Main Library	641 SOW (Browse shelf (Opens below))	Not for loan		T2744

Ph.D University of Mysore, Department of Studies in Food Science. 2006.

There are no comments on this title.

to post a comment.

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)