DEVELOPMENT AND NUTRITIONAL EVALUATION OF VALUE ADDED FERMENTED FOOD PRODUCTS USING CURRY LEAVES (MURRAYA KOENIGII )

By:

Material type: Text

TextPublication details: LUDHIANA PAU 2017Description: 47 PSubject(s):

DDC classification:

Dissertation note: M.Sc FOOD AND NUTRITION NAVJOT KAUR

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.7 M 30 D (Browse shelf(Opens below))	Not for loan		302446

M.Sc FOOD AND NUTRITION NAVJOT KAUR

There are no comments on this title.

to post a comment.