Studies on Thiamine and Riboflavin Contents of Duck Meat As Affected by Frozen Storage And Cooking

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dc.contributor.advisorPanda, P. C
dc.contributor.authorSingh, Jagvinder
dc.date.accessioned2018-10-09T06:53:12Z
dc.date.available2018-10-09T06:53:12Z
dc.date.issued1987
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810076003
dc.keywordsFrozen Storage and Cooking, Duck Meat
dc.language.isoEnglish
dc.pages96p.
dc.publisherCollege of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar
dc.subAnimal Products Technology
dc.these.typeM.V.Sc.
dc.titleStudies on Thiamine and Riboflavin Contents of Duck Meat As Affected by Frozen Storage And Cooking
dc.typeThesis
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