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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/20246
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dc.contributor.authorMUSA-MAKAMA, ADEYINKA LARABA-
dc.date.accessioned2023-12-09T17:21:59Z-
dc.date.available2023-12-09T17:21:59Z-
dc.date.issued2005-06-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/20246-
dc.language.isoenen_US
dc.titleMODELLING THE EFFECTS OF STEAM BLANCHING AND SULPHITING ON THE RETENTION OF B-CAROTENE IN DRIED TOMATO (Lycopesicum esculentum)en_US
dc.typeThesisen_US
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