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

Panda, P. CSingh, Jagvinder2018-10-092018-10-091987http://krishikosh.egranth.ac.in/handle/1/5810076003EnglishStudies on Thiamine and Riboflavin Contents of Duck Meat As Affected by Frozen Storage And CookingThesis