Extent of toxic contents in cooked food : a comparison of different skillets
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 641.589 B51E
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 641.589 B51E (Browse shelf(Opens below)) | Not for loan | 247929 | ||
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Mohinder Singh Randhawa Library | T 641.589 B51E (Browse shelf(Opens below)) | Not for loan | 247930 |
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The present study "Extent of toxic contents in cooked food: A comparison of different skillets" was undertaken with following objectives. 1) To know the commonly used skillets for daily cooking. 2) To study the efficiency of commonly used skillets. 3) To
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