Please use this identifier to cite or link to this item: http://egyankosh.ac.in//handle/123456789/62133
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dc.date.accessioned2020-05-13T07:54:58Z-
dc.date.available2020-05-13T07:54:58Z-
dc.date.issued2008-
dc.identifier.urihttp://egyankosh.ac.in//handle/123456789/62133-
dc.format.extent40-47 p.-
dc.format.mediumtext-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen_US
dc.publisherIndira Gandhi National Open University, New Delhien_US
dc.titleUnit-16 Selection, preparation and nutritive value of eggs and flesh foodsen_US
dc.typeBook chapteren_US
Appears in Collections:Block-3 Process of Food Selection and Preparation-I

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