Extractibility of oil from coconut at low temperature and utilization of residue for food uses

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dc.contributor.authorKarunaratne, K.A.P.N.
dc.date.accessioned2020-07-13T05:38:53Z
dc.date.available2020-07-13T05:38:53Z
dc.date.issued2001
dc.format.extent64
dc.identifier.degreeBSc
dc.identifier.reportnoAP-FOOD-123
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/182
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleExtractibility of oil from coconut at low temperature and utilization of residue for food uses
dc.typeResearch Report

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