ANTIOXIDANT AND ANTICARCINOGENIC POTENTIAL OF JACKFRUIT BASED READY - TO - COOK (RTC) CURRY MIXES
By: GAYATHRI MOHAN.
Contributor(s): Dr. SUMA DIVAKAR.
Material type:
BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARMENT OF COMMUNITY SCIENCE 2019Edition: MSc.DDC classification: J3 P19 GA 142
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
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College of Agriculture, Vellayani | MTH | J3 P19 GA 142 (Browse shelf) | Available | KAU_COAV-Th2100 |
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