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Intrinsic Quality Evaluation and Biochemical Characterization of Selected Black Pepper (Piper nigrum L.) Germplasm

by Fathimath Shamna Fathima Mazil Series: MSc Food Science and Technology Published by : Kerala University of Fisheroes and Ocean Studies (Panangad) Physical details: 53p Year: 2019

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Item type	Current library	Call number	Status	Date due	Barcode
Project Report	KUFOS Central Library	641.338 FAT/IN (Browse shelf(Opens below))	Available		PR306

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Previous	641.308 MAH/FO Food additives : characteristics, detection and estimation	641.338 3 ATH/NO A Novel Method for Estimation and Validation of Artificial Colour in Cardamom using Imagej Software and HPLC Analysis	641.338 AMI/ST Studies on leaf blight of Black Pepper (Piper nigrum L.) caused by Colletotrichum spp.	641.338 FAT/IN Intrinsic Quality Evaluation and Biochemical Characterization of Selected Black Pepper (Piper nigrum L.) Germplasm	641.338 RAG/HA Handbook of spices, seasoning and flavorings	641.338 RAG/HA Handbook of spices, seasoning and flavorings	641.338 RAV/BL Black pepper : piper nigrum	Next

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