EFFECT OF DIFFERENT SOURCES & LEVELS OF GELATINIZED CARBOHYDRATE ON NUTRIENT UTILIZATION IN CATLA CATLA FINGERLINGS.
dc.contributor.author | S., YENGKOPAM | |
dc.date.accessioned | 2017-06-15T09:07:51Z | |
dc.date.available | 2017-06-15T09:07:51Z | |
dc.date.issued | 2009-06-30 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810020509 | |
dc.language.iso | en_US | en_US |
dc.pages | 129 | en_US |
dc.sub | Fish Nutrition | en_US |
dc.subject | null | en_US |
dc.theme | THESIS | en_US |
dc.these.type | M.Sc | en_US |
dc.title | EFFECT OF DIFFERENT SOURCES & LEVELS OF GELATINIZED CARBOHYDRATE ON NUTRIENT UTILIZATION IN CATLA CATLA FINGERLINGS. | en_US |
dc.type | Thesis | en_US |