Estimation of beta-carotene, iron and oxalic acid content in green leafy vegetables

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dc.contributor.authorKumarage, T.D.
dc.date.accessioned2019-06-21T04:32:04Z
dc.date.available2019-06-21T04:32:04Z
dc.date.issued2003
dc.format.extent82
dc.identifier.degreeBSc
dc.identifier.reportnoAP-FOOD-075
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/102
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleEstimation of beta-carotene, iron and oxalic acid content in green leafy vegetables
dc.typeResearch Report

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