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Influence of Processing methods on the bioavailability of beta-carotene in selected foods
| Main Author: | |
|---|---|
| Format: | Printed Book |
| Language: | Undetermined English |
| Published: |
Vellayani
College of Agriculture
2003
|
| Edition: | M.Sc |
| Subjects: |
| LEADER | 00594nam a2200157Ia 4500 | ||
|---|---|---|---|
| 008 | 140306s9999 xx 000 0 und d | ||
| 041 | |a eng | ||
| 100 | |a Benitha, Augustine | ||
| 245 | |a Influence of Processing methods on the bioavailability of beta-carotene in selected foods | ||
| 250 | |a M.Sc | ||
| 260 | |a Vellayani |b College of Agriculture |c 2003 | ||
| 310 | |a Home science |b college of agriculture |d Vellayani | ||
| 650 | |a bioavailability of beta carotene | ||
| 942 | |2 ddc |c BK | ||
| 999 | |c 85591 |d 85591 | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |7 0 |9 82409 |a KAUACV |b KAUACV |d 2009-07-29 |p KAU_ACV-Th1230 |r 2014-03-22 |w 2014-03-22 |y BK | ||