Bioaccessibility of iron and zinc from green leafy vegetable based products

Madhu V. Patted

Bioaccessibility of iron and zinc from green leafy vegetable based products - M.H.Sc - Dharwad University of Agricultural Sciences 2010 - 160p

ENGLISH

Dewey Class. No.: 630 / PAT

Bioaccessibility of iron and zinc from green leafy vegetable based products

APA

Madhu V. Patted, Bharati Pushpa Department of Food Science and Nutrition, . (2010). Bioaccessibility of iron and zinc from green leafy vegetable based products. Dharwad: University of Agricultural Sciences.

Chicago

Madhu V. Patted, Bharati Pushpa Department of Food Science and Nutrition, . 2010. Bioaccessibility of iron and zinc from green leafy vegetable based products. Dharwad: University of Agricultural Sciences.

Harvard

MLA

Madhu V. Patted, Bharati Pushpa Department of Food Science and Nutrition, . Bioaccessibility of iron and zinc from green leafy vegetable based products. Dharwad: University of Agricultural Sciences. 2010.

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