Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin)

Nirmala A Hadmani

Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin) - M Sc (Agri) - Bangalore University of Agricultural Sciences, Bangalore 1980 - 117p

ENGLISH

Dewey Class. No.: 641.1 / HAD

Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin)

APA

Nirmala A Hadmani, Leels Phadnis Foods and Nutrition, . (1980). Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin). Bangalore: University of Agricultural Sciences, Bangalore.

Chicago

Nirmala A Hadmani, Leels Phadnis Foods and Nutrition, . 1980. Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin). Bangalore: University of Agricultural Sciences, Bangalore.

Harvard

Nirmala A Hadmani, Leels Phadnis Foods and Nutrition, . (1980). Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin). Bangalore: University of Agricultural Sciences, Bangalore.

MLA

Nirmala A Hadmani, Leels Phadnis Foods and Nutrition, . Nutritive value of foods cooked in hay box (Thaiamine and Riboflavin). Bangalore: University of Agricultural Sciences, Bangalore. 1980.

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Exporting to Dublin Core...

Simple DC-RDF

OAI-DC

SRW-DC