1. Shodhganga@INFLIBNET
  2. Sam Higginbottom Institute of Agriculture, Technology and Sciences
  3. Department of Foods and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/176234
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DC FieldValueLanguage
dc.coverage.spatialFood and Nutrition
dc.date.accessioned2017-10-23T09:29:41Z-
dc.date.available2017-10-23T09:29:41Z-
dc.identifier.urihttp://hdl.handle.net/10603/176234-
dc.description.abstractAbstract Given newline
dc.format.extent264 p.
dc.languageEnglish
dc.relation-
dc.rightsuniversity
dc.titleEvaluation of tomato varieties for the preperation of sauce and puree
dc.title.alternative-
dc.creator.researcherSrivastava Monika
dc.subject.keywordFruits
dc.subject.keywordTomato
dc.subject.keywordVegetable
dc.subject.keywordVitamin
dc.description.noteBibliography p. 257-264
dc.contributor.guidePrasad, V M
dc.publisher.placeAllahabad
dc.publisher.universitySam Higginbottom Institute of Agriculture, Technology and Sciences
dc.publisher.institutionDepartment of Foods and Nutrition
dc.date.registeredn.d.
dc.date.completed2012
dc.date.awardedn.d.
dc.format.dimensions-
dc.format.accompanyingmaterialNone
dc.type.degreePh.D.
dc.source.inflibnetINFLIBNET
Appears in Departments:Department of Foods and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File173.97 kBAdobe PDFView/Open
02_acknowledgement.pdf220.6 kBAdobe PDFView/Open
03_contents.pdf200.59 kBAdobe PDFView/Open
04_list of tables figures.pdf333.29 kBAdobe PDFView/Open
05_abstract.pdf117.59 kBAdobe PDFView/Open
06_chapter 1.pdf189.58 kBAdobe PDFView/Open
07_chapter 2.pdf267.08 kBAdobe PDFView/Open
08_chapter 3.pdf241.09 kBAdobe PDFView/Open
09_chapter 4.pdf2.26 MBAdobe PDFView/Open
10_chapter 5.pdf177.59 kBAdobe PDFView/Open
11_bibliography.pdf286.88 kBAdobe PDFView/Open
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