Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/20246
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | MUSA-MAKAMA, ADEYINKA LARABA | - |
dc.date.accessioned | 2023-12-09T17:21:59Z | - |
dc.date.available | 2023-12-09T17:21:59Z | - |
dc.date.issued | 2005-06 | - |
dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/20246 | - |
dc.language.iso | en | en_US |
dc.title | MODELLING THE EFFECTS OF STEAM BLANCHING AND SULPHITING ON THE RETENTION OF B-CAROTENE IN DRIED TOMATO (Lycopesicum esculentum) | en_US |
dc.type | Thesis | en_US |
Appears in Collections: | Masters theses and dissertations |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
OCRABE.MTECH0901.pdf | 5.18 MB | Adobe PDF | View/Open |
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