Comparison between wet analysis and near infrared reflectance spectroscopic analysis of quality traits in Brassica SPP

By:

Balraj Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: BiochemistryDescription: 29cm. ; 99+ CDSubject(s):

DDC classification:

T 633.85 B18C

Summary: The improvement in oil content, fatty acid profile and decreasing antinutritional factors are prerequisite for quality improvement in rapeseed-mustard. Estimation of quality parameters by reference methods is time consuming, expensive, labour intensive an

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 633.85 B18C (Browse shelf(Opens below))	Not for loan		250956

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The improvement in oil content, fatty acid profile and decreasing antinutritional factors are prerequisite for quality improvement in rapeseed-mustard. Estimation of quality parameters by reference methods is time consuming, expensive, labour intensive an

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