Evaluation and nutritional composition, physical and chemical characteristics of selected raw and processed Tomato brand. A paper presented at the International Conference, Workshop and Exhibition, IBBUL-CHEM 2021, With the theme: The Knowledge of Chemistry and Poverty Alleviation for the Developing Nations, held at IBBUL Auditorium

Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/12432

Full metadata record

DC Field	Value	Language
dc.contributor.author	Salihu, Simon Olonkwoh	-
dc.contributor.author	Salau, Rasaq bolakale	-
dc.date.accessioned	2021-08-05T11:42:03Z	-
dc.date.available	2021-08-05T11:42:03Z	-
dc.date.issued	2021	-
dc.identifier.uri	http://repository.futminna.edu.ng:8080/jspui/handle/123456789/12432	-
dc.description	conference proceedings	en_US
dc.publisher	IBBU Lapai	en_US
dc.title	Evaluation and nutritional composition, physical and chemical characteristics of selected raw and processed Tomato brand. A paper presented at the International Conference, Workshop and Exhibition, IBBUL-CHEM 2021, With the theme: The Knowledge of Chemistry and Poverty Alleviation for the Developing Nations, held at IBBUL Auditorium	en_US
dc.type	Other	en_US
Appears in Collections:	Chemistry

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