Composition, cooking quality and acceptability of high yielding cultures of cowpeas

Usha Malagi

Composition, cooking quality and acceptability of high yielding cultures of cowpeas - M Sc (Agri) - Bangalore University of Agricultural Sciences, Bangalore 1981 - 110p

ENGLISH

Dewey Class. No.: 641.1 / MAL

Composition, cooking quality and acceptability of high yielding cultures of cowpeas

APA

Usha Malagi, Meera Rao Foods and Nutrition, . (1981). Composition, cooking quality and acceptability of high yielding cultures of cowpeas. Bangalore: University of Agricultural Sciences, Bangalore.

Chicago

Usha Malagi, Meera Rao Foods and Nutrition, . 1981. Composition, cooking quality and acceptability of high yielding cultures of cowpeas. Bangalore: University of Agricultural Sciences, Bangalore.

Harvard

Usha Malagi, Meera Rao Foods and Nutrition, . (1981). Composition, cooking quality and acceptability of high yielding cultures of cowpeas. Bangalore: University of Agricultural Sciences, Bangalore.

MLA

Usha Malagi, Meera Rao Foods and Nutrition, . Composition, cooking quality and acceptability of high yielding cultures of cowpeas. Bangalore: University of Agricultural Sciences, Bangalore. 1981.

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