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Studies on the nutritive value and physico-chemical properties of egg powder prepared by different techniques and changes occuring therein during storage

By: Rao, Satyanarayana T. S Contributor(s): Vijayaraghavan, P. K [guide ]Material type: Text

TextLanguage: eng Description: x,614 p. : ill. ; 32 cmSubject(s): Food Technology | Egg powderDDC classification: 664 SAT Dissertation note: Ph.D University of Mysore, Department of Studies in Food Technology, Defence Food Research Laboratory. 1979.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	664 SAT (Browse shelf (Opens below))	Not for loan		T3010

Ph.D University of Mysore, Department of Studies in Food Technology, Defence Food Research Laboratory. 1979.

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