Please use this identifier to cite or link to this item: http://prr.hec.gov.pk/jspui/handle/123456789/6215
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dc.contributor.authorSHAMSHAD, ATIYYA-
dc.date.accessioned2018-01-25T06:49:24Z-
dc.date.available2018-01-25T06:49:24Z-
dc.date.issued1985-
dc.identifier.uri http://prr.hec.gov.pk/jspui/handle/123456789//6215-
dc.description.abstractN/Aen_US
dc.description.sponsorshipHigher Education Commission, Pakistanen_US
dc.language.isoenen_US
dc.publisherUNIVERSITY OF PUNJABen_US
dc.subjectNatural sciencesen_US
dc.subjectChemistry & allied sciencesen_US
dc.subjectPhysical chemistryen_US
dc.subjectAnalytical chemistryen_US
dc.titleMICROBIOLOGY AND COLOUR CHANGES AT ROOM TEMPERATURE IN MEAT DURING STORAGE WITH AND WITHOUT PRESERVATiVEen_US
dc.typeThesisen_US
Appears in Collections:PhD Thesis of All Public / Private Sector Universities / DAIs.

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