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Seed invigoration studies in ash guard (benincasa hispida thunb.) by
Material type: ; Format:
print
; Literary form:
Not fiction
Publication details: Vellanikkara Department of Olericulture, College of Horticulture 2005
Dissertation note: MSc
Availability: Items available for loan: KAU Central Library, Thrissur (1)Call number: 635.6 JYO/SE
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4.
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Protocol evelopment for fresh - cut fruits and fruit mix preparation by
Material type: ; Format:
print
; Literary form:
Not fiction
Publication details: Vellayani Department of Processing technology, College of Agriculture 2012
Dissertation note: MSc
Availability: Items available for loan: KAU Central Library, Thrissur (1)Call number: 631.56 AMI/PR
5.
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Protocol development for fresh cut vegetables by
Material type: ; Format:
print
; Literary form:
Not fiction
Publication details: Vellayani Department of Processing Technology, College of Agriculture 2013
Dissertation note: MSc.
Availability: Items available for loan: KAU Central Library, Thrissur (1)Call number: 631.56 THU/PR
6.
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Development of nendran banana chips with enhanced shelf life and quality by
Material type: ; Format:
print
; Literary form:
Not fiction
Publication details: Vellayani Department of Processing Technology, College of Agriculture 2014
Dissertation note: MSc
Availability: Items available for reference: KAU Central Library, Thrissur: Not For Loan (1)Call number: 631.56 SON/DE
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Seed invigoration studies in ash gourd (Benincasa lispida thurb) by
Edition: MSc.
Material type: ; Format:
print
; Literary form:
Not fiction
Language: English
Publication details: Thrissur College of Horticulture 2005
Availability: Items available for loan: College of Agriculture, Vellanikkara (1)Call number: 635 MIN/SE
16.
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Quality beverage production from dragon fruit (Hylocereus undatus) by
Material type:
Publication details: Vellayani Department of Post Harvest Technology, College of Agriculture 2021
Dissertation note: MSc
Availability: Items available for reference: KAU Central Library, Thrissur: Not For Loan (1)Call number: 631.56 PAV/QU PG
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