Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810144588
Authors: DIMRI, MEGHA
Advisor: JAIN, RITA
Title: EFFECT OF DIFFERENT METHODS OF COOKING ON THE IODINE CONTENT OF IODISED SALT
Publisher: PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
Language: ENGLISH
Type: Thesis
Pages: 154p.
Keywords: FOOD AND NUTRITION, INFORMATION, PREVALENCE, RISK, POPULATION, HUMIDITY
Abstract: 28042017_0001_0016_Abstract.pdf
Description: 28042017_0001_0016_003244.pdf
Subject: HOME SCIENCE
These Type: M.SC.
Issue Date: 2002
Appears in Collections:Thesis

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