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Effect of cooking and preservation on the ascorbic acid content of ber and karonda

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Publication details: Mumbai S.N.D.T. Women's University 1987Description: (viii),71p

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Item type	Current library	Call number	Status	Barcode
Thesis	SNDT Juhu	641.18 Sin (Browse shelf(Opens below))	Available	T03230

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Previous	641.18 Pat Vitamins : the propellers and boosters of life processes	641.18 Pau Use and abuse of vitamins	641.18 Rai Comparative assessment of vitamin A nutritive among school age children	641.18 Sin Effect of cooking and preservation on the ascorbic acid content of ber and karonda	641.18 Tos Assessment of Vitamin A nutritiure in school-going children : a multiapproach	641.18 Var Nutrition behaviour with reference to intake oe vitamin A-rich foods among socially disadvantaged households	641.2/Var/Sut Beverages : technology, chemistry and microbiology	Next

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