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Comparison Of Nutrient Profile And Organolepic Acceptability Of Various Steamed And Fried Indian And Chinese Carps

By: Ahsan Khalid | Dr. Muhammad Nasir.
Contributor(s): Dr. Noor Khan | Dr. Saima.
Material type: materialTypeLabelBookPublisher: 2014Subject(s): Department of Food Sciences & Human NutritionDDC classification: 2174,T Dissertation note: Abstract
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