Fatty acids in foods and their health implications/ Chow,Ching Kuang [ed.]
Material type:
TextPublication details: New York: Marcel Dekker Inc, 1992Edition: 1st edDescription: 896 pISBN: 082478622XDDC classification: 641.14
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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General Books
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Central Library, Sikkim University General Book Section | 641.14 CHO/F (Browse shelf(Opens below)) | Available | P32047 |
Total holds: 0
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| 641.095496 TAM/H Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic Values | 641.095496 TAM/H Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic Values | 641.095496 TAM/H Himalayan Fermented Foods: Microbiology, Nutrition and Ethnic Values | 641.14 CHO/F Fatty acids in foods and their health implications/ | 641.3 ALA/R Right to food campaign: a training manual/ | 641.3 BAW/F Food Science/ | 641.302 WAT/B Bioactive foods in promoting health: probiotics and prebiotics/ |
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