Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking
Material type: TextDescription: 66pSubject(s): Dissertation note: Haryana Agricultural University, College of Animal Science, Hisar M.Sc. (Animal Productss Technology) 1987Panda, P.C.Item type | Current library | Call number | Status | Date due | Barcode |
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Thesis | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | Not for loan | RF8427 |
Haryana Agricultural University, College of Animal Science, Hisar M.Sc. (Animal Productss Technology) 1987
Panda, P.C.
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