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Influence of cooking on thiamine and riboflavin content of foods

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Publication details: Mumbai S.N.D.T. Women's University 1974Description: iv,180p

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Holdings
Item type	Current library	Call number	Status	Barcode
Book	SNDT Juhu	641.18 Beh (Browse shelf(Opens below))	Withdrawn	T00214
Thesis	SNDT Juhu	641.18 Beh (Browse shelf(Opens below))	Available	T00215

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SNDT WOMEN'S UNIVERSITY