Pakistan Research Repository

Effect of Cooking on the Nutritive Value of Foods.

Mir, Zahida (1980) Effect of Cooking on the Nutritive Value of Foods. PhD thesis, University of the Punjab, Lahore.

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Item Type:Thesis (PhD)
Subjects:Physical Sciences (f) > Chemistry(f2)
ID Code:5529
Deposited By:Mr. Javed Memon
Deposited On:21 Oct 2010 12:17
Last Modified:21 Oct 2010 12:17

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