CRC handbook of world food legumes : nutritional chemistry, processing technology, and utilization /

CRC handbook of world food legumes : nutritional chemistry, processing technology, and utilization /

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Bibliographic Details
Imprint:	Boca Raton, Fla. : CRC Press, c1989.
Description:	3 v. : ill. ; 26 cm.
Language:	English
Subject:	Legumes as food Legumes as food.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1019218

Hidden Bibliographic Details
Other title:	Handbook of world food legumes.
Other authors / contributors:	Salunkhe, D. K. Kadam, S. S.
ISBN:	0849305543 (v. 1)
Notes:	Includes bibliographies and indexes.

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Call Number:	TX558.L4C730 1989 c.1
Issues:	v.1-3
c.1 : v.1	Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian
c.1 : v.2	Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian
c.1 : v.3	Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian