Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food

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dc.contributor.advisorSukhminder Singhen_US
dc.contributor.authorGojiya, Naran Sajanen_US
dc.date.accessioned2017-04-10T01:53:18Z
dc.date.available2017-04-10T01:53:18Z
dc.date.issued2005
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810006994
dc.language.isoen_USen_US
dc.pages135 p.en_US
dc.publisherAnand Agricultural University; Ananden_US
dc.subDairy Chemistry
dc.subjectAnnatto, Colour, Food-Colour, Oil-Soluble, Preparationen_US
dc.these.typePh.D
dc.titleStudies On Preparation And Properties Of Oil-Soluble Annatto Colour For Fooden_US
dc.typeThesisen_US
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