ICAR Research Data Repository for Knowledge Management
Studies on Thiamine and Riboflavin Contents of Duck Meat As Affected by Frozen Storage And Cooking
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Studies on Thiamine and Riboflavin Contents of Duck Meat As Affected by Frozen Storage And Cooking
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| Creator |
Singh, Jagvinder
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| Contributor |
Panda, P. C
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| Date |
2018-10-09T06:53:12Z
2018-10-09T06:53:12Z 1987 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/5810076003
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| Language |
English
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| Format |
application/pdf
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| Publisher |
College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar
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