Normal view MARC view ISBD view

Loss of ascorbic acid n vegetables cooked by different cooking methods

Apte, N. D.

Loss of ascorbic acid n vegetables cooked by different cooking methods - 1966

Subjects--Facted Index Terms:
MSc
Home Science

Dewey Class. No.: 640D

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Loss of ascorbic acid n vegetables cooked by different cooking methods