Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/176234
Title: Evaluation of tomato varieties for the preperation of sauce and puree
Researcher: Srivastava Monika
Guide(s): Prasad, V M
Keywords: Fruits
Tomato
Vegetable
Vitamin
University: Sam Higginbottom Institute of Agriculture, Technology and Sciences
Completed Date: 2012
Abstract: Abstract Given newline
Pagination: 264 p.
URI: http://hdl.handle.net/10603/176234
Appears in Departments:Department of Foods and Nutrition

Files in This Item:
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01_title.pdfAttached File173.97 kBAdobe PDFView/Open
02_acknowledgement.pdf220.6 kBAdobe PDFView/Open
03_contents.pdf200.59 kBAdobe PDFView/Open
04_list of tables figures.pdf333.29 kBAdobe PDFView/Open
05_abstract.pdf117.59 kBAdobe PDFView/Open
06_chapter 1.pdf189.58 kBAdobe PDFView/Open
07_chapter 2.pdf267.08 kBAdobe PDFView/Open
08_chapter 3.pdf241.09 kBAdobe PDFView/Open
09_chapter 4.pdf2.26 MBAdobe PDFView/Open
10_chapter 5.pdf177.59 kBAdobe PDFView/Open
11_bibliography.pdf286.88 kBAdobe PDFView/Open


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