Legume-based fermented foods / editors, N.R. Reddy, Merle D. Pierson, D.K. Salunkhe.
Contributor(s): Reddy, N. R | Pierson, Merle D | Salunkhe, D. K.
Material type:
BookPublisher: Boca Raton, Fla. : CRC Press, 1986Description: 254 p. : ill.ISBN: 0849362865.Subject(s): Legumes as food | Fermented foods
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Matheson Library | Matheson Library | Main Collection | Main Collection | 641.365 L521 (Browse shelf) | Available | 066598 |
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| 641.36 M985 Muscle as food / | 641.36 R295 Recent advances in the chemistry of meat | 641.36 R517 Meat for your freezer : | 641.365 L521 Legume-based fermented foods / | 641.37 L234 Modern dairy products : | 641.373 G481 Whey processing and utilization : | 641.3730994 V946 A guide to Australian cheese / |
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