| Type of Material: | Thesis |
| Title: | Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant^bby Sarath Gopalan |
| Researcher: | Gopalan, Hema Sarath |
| Department: | Department of Food Science and Nutrition |
| Publisher: | Shreemati Nathibai Damodar Thackersey Women's University |
| Place: | Mumbai |
| Year: | 1999 |
| Language: | English |
| Subject: | Food Science and Nutrition |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 77990 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 991231t1999||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_77990 |
| 040 | __ | |aSNDT_400020|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aGopalan, Hema Sarath|eResearcher |
| 110 | __ | |aDepartment of Food Science and Nutrition|bShreemati Nathibai Damodar Thackersey Women's University|dMumbai|eIN |
| 245 | __ | |aInhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant^bby Sarath Gopalan |
| 260 | __ | |aMumbai|bShreemati Nathibai Damodar Thackersey Women's University|c1999 |
| 502 | __ | |bPhD |
| 653 | __ | |aFood Science and Nutrition |
| 905 | __ | |anotification |
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