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Lal Chamliani

Lal Chamliani

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1.
Qualitätsmerkmale und Haltbarkeitsdauer von gepökeltem und geräuchertem Schweinefleisch
Qualitätsmerkmale und Haltbarkeitsdauer von gepökeltem und geräuchertem Schweinefleisch
By: Deepshikha Deuri, Lal Chamliani, Pragati Hazarika
Publisher: Verlag Unser Wissen
No Review Yet
AED165
Binding:
Paperback
Release:
24 Jan 2023
Language:
German
International Edition
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2.
Caractéristiques de qualité et durée de conservation de la viande de porc séchée et fumée
Caractéristiques de qualité et durée de conservation de la viande de porc séchée et fumée
By: Deepshikha Deuri, Lal Chamliani, Pragati Hazarika
Publisher: Editions Notre Savoir
No Review Yet
AED162
Binding:
Paperback
Release:
24 Jan 2023
Language:
French
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3.
Caratteristiche qualitative e durata di conservazione della carne di maiale stagionata e affumicata
Caratteristiche qualitative e durata di conservazione della carne di maiale stagionata e affumicata
By: Deepshikha Deuri, Lal Chamliani, Pragati Hazarika
Publisher: Edizioni Sapienza
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AED162
Binding:
Paperback
Release:
24 Jan 2023
Language:
Italian
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4.
Características de qualidade e prazo de validade da carne de porco curada e fumada
Características de qualidade e prazo de validade da carne de porco curada e fumada
By: Deepshikha Deuri, Lal Chamliani, Pragati Hazarika
Publisher: Edicoes Nosso Conhecimento
No Review Yet
AED93
Binding:
Paperback
Release:
24 Jan 2023
Language:
Portuguese
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5.
Quality characteristics and shelf life of cured and smoked pork
Quality characteristics and shelf life of cured and smoked pork
By: Deepshikha Deuri, Lal Chamliani, Pragati Hazarika
Publisher: Lap Lambert Academic Publishing
No Review Yet
AED161
Binding:
Paperback
Release:
28 May 2018
Language:
English
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6.
Development of Ready-To- Eat Vowksa Rep, A traditional pork product
Development of Ready-To- Eat Vowksa Rep, A traditional pork product
By: Anup Kr Das, Deepshikha Deuri, Lal Chamliani
Publisher: Lap Lambert Academic Publishing
No Review Yet
AED249
Binding:
Paperback
Release:
15 May 2018
Language:
English
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