Loading...
Thesis
Browse
Search Results
ThesisItem Open Access EFFECT OF DIFFERENT METHODS OF COOKING ON THE IODINE CONTENT OF IODISED SALT(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 2002) DIMRI, MEGHA; JAIN, RITA28042017_0001_0016_Abstract.pdfThesisItem Open Access EFFECT OF EMPLOYMENT OF HOUSEWIVES ON THE PERFORMANCE OF THE TEEN-AGED DAUGHTERS IN LUDHIANA DISTRICT(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1986) JATINDER KAUR; MIGLANI, S. S.ThesisItem Restricted EFFECT OF COOKING ON THE BIOAVAILABILITY OF IRON FROM MUSTARD LEAVES(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1992) NAVNEET KAUR; KAWATRA, B. L.15042017_0001_0013_Abstract.pdfThesisItem Restricted EFFECT OF ENZYMATIC PRE TREATMENT ON DYEING OF WOOL WITH SELECTED ROOT AND RHIZOME DYES(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 2006) SUMEET; GREWAL, NEELAM14062017_0005_0014_Abstract.pdfThesisItem Open Access EFFECT OF CONSUMPTION OF "DOUBLE FORTIFIED SALT" ON IRON AND IODINE STATUS OF YOUNG WOMEN(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 2000) SIMAL JIT KAUR; KAWATRA, B. L.13062017_0004_0008_Abstract.pdfThesisItem Restricted EFFECT OF ENERGY SOURCES ON NITROGEN BALANCE INI HUMANS(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1981) SEKHON, BALWINDER KAUR; BAJAJ, S.ThesisItem Open Access EFFECT OF DYEING PARAMETERS ON THE FASTNESS OF NATURAL DYES ON WOOL(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1992) HARVINDER KAUR; O. P. SINGH13042017_0003_0005_Abstract.pdfThesisItem Restricted EFFECT OF COOKING ON THE COMPOSITION OF FIBRE IN DIFFERENT FOODS(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1984) BALWINDER KAUR; BAJAJ, S.ThesisItem Open Access EFFECT OF DIETARY ZINC ON LIPID METABOLISM IN RATS(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 1981) JATINDER KAUR; BAJAJ, S.