Effect of different methods of cooking on the iodine content of iodised salt

By:

Dimri, Megha

Material type: Text

TextPublication details: Ludhiana P. A. U. 2002Edition: Food and NutritionDescription: 29cm. 115[10]Subject(s):

DDC classification:

T 641.6 D45E

Summary: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
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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