1. Shodhganga@INFLIBNET
  2. Mother Teresa Womens University
  3. Department of Home Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/263630
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialHome Science
dc.date.accessioned2019-12-24T06:09:10Z-
dc.date.available2019-12-24T06:09:10Z-
dc.identifier.urihttp://hdl.handle.net/10603/263630-
dc.description.abstractAbstract available
dc.format.extentxvii, 308p.
dc.languageEnglish
dc.relation272-308
dc.rightsuniversity
dc.titleEffect of different types of cooking on the phytonutrient content of fruits vegetables and flowers
dc.title.alternative
dc.creator.researcherSujatha, T
dc.subject.keywordFlowers
dc.subject.keywordFruits
dc.subject.keywordVegetables
dc.description.noteData not available
dc.contributor.guideRamaswamy, Lalitha
dc.publisher.placeKodaikanal
dc.publisher.universityMother Teresa Womens University
dc.publisher.institutionDepartment of Home Science
dc.date.registeredn.d.
dc.date.completed2012
dc.date.awardedn.d.
dc.format.dimensions29cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Home Science

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File113.2 kBAdobe PDFView/Open
02_certificate.pdf125.75 kBAdobe PDFView/Open
03_declaration.pdf109.06 kBAdobe PDFView/Open
04_acknowledgement.pdf44.51 kBAdobe PDFView/Open
05_contents.pdf198.43 kBAdobe PDFView/Open
06_abstract.pdf124.33 kBAdobe PDFView/Open
07_chapter 1.pdf732.51 kBAdobe PDFView/Open
08_chapter 2.pdf4.72 MBAdobe PDFView/Open
09_chapter 3.pdf1.28 MBAdobe PDFView/Open
10_chapter 4.pdf7.71 MBAdobe PDFView/Open
11_chapter 5.pdf579.16 kBAdobe PDFView/Open
12_bibliography.pdf1.83 MBAdobe PDFView/Open
13_appendix.pdf2.02 MBAdobe PDFView/Open
Show simple item record


Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

Altmetric Badge: