Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods

Chandra Kala Verma

Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods - M Sc (Agri) - Bikner University of Agricultural Sciences, Bikaner 1993 - 115p

ENGLISH

Dewey Class. No.: 630 / CHA

Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods

APA

Chandra Kala Verma, Foods and Nutrition, . (1993). Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods. Bikner: University of Agricultural Sciences, Bikaner.

Chicago

Chandra Kala Verma, Foods and Nutrition, . 1993. Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods. Bikner: University of Agricultural Sciences, Bikaner.

Harvard

MLA

Chandra Kala Verma, Foods and Nutrition, . Physico-chemical characterstics of selected vegetables cooked by using microwave, solar and boiling methods. Bikner: University of Agricultural Sciences, Bikaner. 1993.

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