JDBI Learning Resource Center

Development and evaluation of health functional wine produced from emblica officinalis and fortified with natural bio alkaloids

By: Ashna Singhal | Jadavpur University.
Contributor(s): Adrija Sarkar [Supervisor].
Material type: TextTextSubject(s): FOOD BIOCHEMISTRYDDC classification: 2018/FN-3
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Item type Current library Call number Status Date due Barcode
THESIS JDBI Learning Resource Center 2018/FN-3 (Browse shelf(Opens below)) Available T573

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