Please use this identifier to cite or link to this item: http://egyankosh.ac.in//handle/123456789/62130
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dc.date.accessioned2020-05-13T07:52:14Z-
dc.date.available2020-05-13T07:52:14Z-
dc.date.issued2008-
dc.identifier.urihttp://egyankosh.ac.in//handle/123456789/62130-
dc.format.extent35-39 p.-
dc.format.mediumtext-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen_US
dc.publisherIndira Gandhi National Open University, New Delhien_US
dc.titleUnit-15 Selection, preparation and nutritive value of milk and milk productsen_US
dc.typeBook chapteren_US
Appears in Collections:Block-3 Process of Food Selection and Preparation-I

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