|
|
|
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| LEADER |
00566nam a22001457a 4500 |
| 082 |
|
|
|a 664 SHA/11
|
| 084 |
|
|
|b CUAJMFT012
|
| 100 |
|
|
|a Shaheer, C.A.
|
| 245 |
|
|
|a Effect of thermal and non thermal processing on anthocyanin stability in jamun ( Eugenia jambolana) fruit juice
|c Shaheer, C.A.
|
| 260 |
|
|
|c 2011
|a Mysore
|b DFRL
|
| 300 |
|
|
|a 53p.
|
| 653 |
|
|
|a Food Science and Technology
|
| 942 |
|
|
|2 ddc
|c PD
|
| 999 |
|
|
|c 282375
|d 282375
|
| 952 |
|
|
|0 0
|1 0
|4 0
|6 664_000000000000000_SHA_11
|7 0
|9 320140
|a SHS
|b SHS
|c ST1
|d 2013-01-22
|i NB762
|l 0
|o 664 SHA/11
|p SHSNB762
|r 2017-12-11
|w 2017-12-11
|y PD
|z FST187
|