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1. Textbook of Microbiology

by Kumar, Surinder | Katoch, Vishwa Mohan.

Edition: 1st ed.Material type: book Book Publisher: India : Jaypee Brothers Medical Pub; 2012Availability: No items available Checked out (1).

2. Fermentation Biotechnology

by Jayanto Achrekar.

Material type: book Book Publisher: Delhi: Wisdom Press; 2012Availability: No items available

3. Ruminant Physiology : Digestion, Metabolism and Impact of Nutrition on Gene Expression, Immunology and Stress

by Sejrsen, K | Hvelplund, T | Nielsen, M. O.

Edition: 1st edMaterial type: book Book Publisher: USA: Wageningen Academic Publishers; 2006Availability: Items available for loan: UVAS Library [Call number: 571.1963 Sejrsen 18988 1st 2006 Physiology] (1).

4. Fermentation Microbiology and Biotechnology

by El-Mansi, E M T | El-Mansi, E. M | Bryce, C. F | Demain, Arnold | Allman, A.

Edition: 3rd ed.Material type: book Book Publisher: USA: CRC Press; 2012Availability: Items available for loan: UVAS Library [Call number: 660.28449 El-Mansi 30707 1st 2012 Micrbiology] (1).

5. Biotechnology : Principles and Applications

by Rastogi, S. C.

Material type: book Book; Format: print Publisher: India: Narosa Book Distributors, 2007Availability: Items available for loan: UVAS Library [Call number: 660.6 Rastogi 19345 1st 2007 Biotechnology] (1).

6. Nutritional Ecology of the Ruminant / 2nd ed

by Soest, Peter J. Van.

Edition: 2nd ed.Material type: book Book; Format: print Publisher: USA : Comstock Publishing Associates, 1994Availability: Items available for loan: Pattoki Library [Call number: 636.20852 Soest 27417 2nd 1994 A.Nutrition] (1).

7. Handbook of Fermented Meat and Poultry / 2nd ed.

by Toldrá, Fidel | Toldrá, Fidel | Hui, Y. H | Astiasarán Anchia Iciar.

Edition: 2nd ed. Material type: book Book; Literary form: not fiction Publisher: Singapore: Wiley Blackwell; 2015Availability: Items available for loan: Pattoki Library [Call number: 664.024 Toldra 50196 2nd 2015 Meat.Science] (1), UVAS Library [Call number: 664.024 Toldra 31465 2nd 2015 Meat.Science] (1).



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