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1.
Phenolic Substances in Grapes and Wine, and their Significance by Series: Advances in Food Research
Material type: Text Text
Publication details: New York Academic Press 1969
Availability: Items available for loan: Goa University Library (1)Call number: 576.163 ADV-Sub-1.
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2.
The Chemical Constituents of Citrus Fruits by Series: Advances in Food Research
Material type: Text Text
Publication details: New York Academic Press 1970
Availability: Items available for loan: Goa University Library (1)Call number: 576.163 ADV-52.
3.
The Chemistry of Plant Pigments by Series: Advances in Food Research
Material type: Text Text
Publication details: New York Academic Press 1972
Availability: Items available for loan: Goa University Library (1)Call number: 576.163 ADV/S3.
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