Comparative Study of Physicochememical Parameters and Fatty Acid Profiling for Fresh Versus Cooked Olive Oil Guided by Nafees Ahmad

By: Material type: TextTextLanguage: English Description: 57p;29cmSubject(s): DDC classification:
  • 540.072 MOH/C
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Item type Current library Collection Call number Copy number Status Notes Date due Barcode
Dissertation-Master Degree CENTRAL LIBRARY CHEMISTRY 540.072 MOH/C (Browse shelf(Opens below)) 1 Not for loan Chemistry DM3227

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