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Selenium content and bioavailability from selected indian foods

By: Khanam, AnjumContributor(s): Kalpana Platel [Guide]Material type: Text

TextLanguage: English Description: p.v.; 30 cmSubject(s): Food Science and Nutrition | Bioavailability of Indian foods | Selenomethionine ContentDDC classification: 641.1 KHA Online resources: Click here to access online Dissertation note: Ph. D. Department of Biochemistry, Central Food Technological Research Institute, University of Mysore 2016

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	641.1 KHA (Browse shelf (Opens below))	Not for loan		T9015

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Previous	641.1 INT.4 Approaches to practical solutions :	641.1 JEL Infant nutrition in the sub-tropics and tropics	641.1 KAR M The chemical senses and nutrition /	641.1 KHA Selenium content and bioavailability from selected indian foods	641.1 KIN Nutrition for developing countries :	641.1 LAT Human nutrition in tropical Africa	641.1 LIE Toxic constituents of plant foodstuffs	Next

Ph. D. Department of Biochemistry, Central Food Technological Research Institute, University of Mysore 2016

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