Effect of different methods of cooking on the iodine content of iodised salt
Material type: TextPublication details: Ludhiana P. A. U. 2002Edition: Food and NutritionDescription: 29cm. 115[10]Subject(s): DDC classification:- T 641.6 D45E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 641.6 D45E (Browse shelf(Opens below)) | Not for loan | 223614 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 641.6 D45E (Browse shelf(Opens below)) | Not for loan | 223615 |
The research study on the effect of different methods of cooking on the iodine content of iodised salt was conducted in three phases. Survey was done of hundred families residing in colonies near P AU Campus. The aspects covered were background informatio
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