Studies on preparation of tomato products i.e. paste and puree and their keeping quality

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dc.contributor.advisorBhatia, B. S
dc.contributor.authorKaur, Marinder
dc.date.accessioned2019-08-20T12:04:37Z
dc.date.available2019-08-20T12:04:37Z
dc.date.issued1981
dc.identifier.citation137149.pdfen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810122714
dc.keywordsFood Science and Technologyen_US
dc.language.isoenen_US
dc.pages72en_US
dc.publisherCollege of Agricultural Engineering PAU - Ludhianaen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeStudies on preparation of tomato products i.e. paste and puree and their keeping qualityen_US
dc.these.typeM.Scen_US
dc.titleStudies on preparation of tomato products i.e. paste and puree and their keeping qualityen_US
dc.typeThesisen_US
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