Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant

Gopalan, Sarath

Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant - Mumbai S.N.D.T. Women's University 1999 - 20,vii,117p

Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant

APA

Gopalan S., . (1999). Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant. Mumbai: S.N.D.T. Women's University.

Chicago

Gopalan Sarath, . 1999. Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant. Mumbai: S.N.D.T. Women's University.

Harvard

Gopalan S., . (1999). Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant. Mumbai: S.N.D.T. Women's University.

MLA

Gopalan Sarath, . Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant. Mumbai: S.N.D.T. Women's University. 1999.

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Exporting to Dublin Core...

Simple DC-RDF

OAI-DC

SRW-DC

SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant