Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food
dc.contributor.advisor | Sukhminder Singh | en_US |
dc.contributor.author | Gojiya, Naran Sajan | en_US |
dc.date.accessioned | 2017-04-10T01:53:18Z | |
dc.date.available | 2017-04-10T01:53:18Z | |
dc.date.issued | 2005 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810006994 | |
dc.language.iso | en_US | en_US |
dc.pages | 135 p. | en_US |
dc.publisher | Anand Agricultural University; Anand | en_US |
dc.sub | Dairy Chemistry | |
dc.subject | Annatto, Colour, Food-Colour, Oil-Soluble, Preparation | en_US |
dc.these.type | Ph.D | |
dc.title | Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food | en_US |
dc.type | Thesis | en_US |