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Bioavailability of B-carotene as influenced by food processing and presence of factors such as spices

By: Supriya Veda Contributor(s): Srinivasan K [Guide]Material type: Text

TextLanguage: English Description: viii, 234p. :ill. 30 cmSubject(s): Biochemistry | Bioavailability | Food ProcessingDDC classification: 572 Dissertation note: Ph.D University of Mysore, Department of Biochemistry and Nutrition, Central Food Technological Research Institute. 2009.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	572 SUP (Browse shelf (Opens below))	Not for loan		T4222
Thesis	Mysore University Main Library	572 SUP (Browse shelf (Opens below))	Not for loan		T4223

Ph.D University of Mysore, Department of Biochemistry and Nutrition, Central Food Technological Research Institute. 2009.

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