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Genetically transformed root cultures of red beet (beta vulgaris l.) for the production of food colour and peroxidase

By: Thimmaraju, R Contributor(s): Neelwarne, Bhagyalakshmi [guide]Material type: Text

TextLanguage: English Description: 218 p. : ill. ; 32 cmSubject(s): Biotechnology | Food colour and peroxidase | Beta vulgaris lDDC classification: 664.024 Dissertation note: Ph.D University of Mysore, Department of Studies in Biotechnology, Central Food Technological Research Institute. 2005.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	664.024 (Browse shelf (Opens below))	Not for loan		T2977

Ph.D University of Mysore, Department of Studies in Biotechnology, Central Food Technological Research Institute. 2005.

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