BIOCHEMICAL BASIS OF TEXTURAL SOFTENING IN MANGO DURING RIPENING

H. M., YASHODA (2003) BIOCHEMICAL BASIS OF TEXTURAL SOFTENING IN MANGO DURING RIPENING. PhD thesis, CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE,Mysore.

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Item Type:Thesis (PhD)
Subjects:Physical Sciences > Pure Sciences > Biochemistry
Divisions:Council of Scientific and Industrial Research(CSIR) > Central Food Technological Research Institute (CFTRI),Mysore
ID Code:567
Deposited By:Mrs Jansi R.
Deposited On:08 Oct 2009 10:31
Last Modified:08 Oct 2009 10:31

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