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Butter-fat (Ghee): Its Composition, nutritive value, digestibility, rancidity, adulteration, its detection and estimation

By: Material type: TextTextPublication details: Benares: Department of Industrial ChemistryDescription: xix, 176pSubject(s):
Item type: Reference
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Item type Current library Collection Call number Materials specified Status Date due Barcode
Reference Reference National Science Library Reference 637.2 (Browse shelf(Opens below)) Not for loan 192586

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