1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Biochemistry, Institute of science
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/504493
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-08-03T10:34:42Z-
dc.date.available2023-08-03T10:34:42Z-
dc.identifier.urihttp://hdl.handle.net/10603/504493-
dc.description.abstractnewline No
dc.format.extent72p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleCharacterization of peptones prepared from animal and vegetable sources
dc.title.alternative
dc.creator.researcherKaramchandani, H D
dc.subject.keywordBiochemistry and Molecular Biology
dc.subject.keywordBiology and Biochemistry
dc.subject.keywordHydrogen Sulphide
dc.subject.keywordHydrolysis
dc.subject.keywordLife Sciences
dc.subject.keywordLiquid Extracts
dc.subject.keywordPepsin
dc.subject.keywordSpore
dc.description.note
dc.contributor.guideSubramanyan, V
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionBiochemistry, Institute of science
dc.date.registered
dc.date.completed1945
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Biochemistry, Institute of science

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File173.17 kBAdobe PDFView/Open
02_prelim pages.pdf227.06 kBAdobe PDFView/Open
03_contents.pdf268.69 kBAdobe PDFView/Open
04_introduction.pdf2.16 MBAdobe PDFView/Open
05_chapter 1.pdf6.08 MBAdobe PDFView/Open
06_chapter 2.pdf4.54 MBAdobe PDFView/Open
07_chapter 3.pdf3.39 MBAdobe PDFView/Open
08_chapter 4.pdf5.15 MBAdobe PDFView/Open
09_chapter 5.pdf1.11 MBAdobe PDFView/Open
10_chapter 6.pdf1.36 MBAdobe PDFView/Open
80_recommendation.pdf1.53 MBAdobe PDFView/Open
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