TY  - BOOK
AU  - Balraj Kaur
TI  - Comparison between wet analysis and near infrared reflectance spectroscopic analysis of quality traits in Brassica SPP
U1  - T 633.85 B18C 
PY  - 2011///
CY  - Ludhiana
PB  - PAU
KW  - BRASSICA
KW  - FATTY ACID
KW  - NIRS
KW  - OIL CONTENT
N2  - 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
ER  -