DEVELOPMENT OF A FUNCTIONAL FOOD ADDITIVE FROM CINNAMON BARK RESIDUE (REMAIN AFTER OIL DISTILLATION)

Simple item page
dc.contributor.authorPERERA, M.S.N.
dc.date.accessioned2017-04-03T05:31:29Z
dc.date.available2017-04-03T05:31:29Z
dc.date.issued2008
dc.identifier.citationPERERA, M.S.N. (2008), DEVELOPMENT OF A FUNCTIONAL FOOD ADDITIVE FROM CINNAMON BARK RESIDUE (REMAIN AFTER OIL DISTILLATION) (UNPUBLISHED MASTER'S THESIS). UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODAen_US, si_LK
dc.identifier.doi10.31357/fapsmst.2008.00414
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/4730
dc.language.isoen_USen_US, si_LK
dc.publisherUNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODAen_US, si_LK
dc.titleDEVELOPMENT OF A FUNCTIONAL FOOD ADDITIVE FROM CINNAMON BARK RESIDUE (REMAIN AFTER OIL DISTILLATION)en_US, si_LK
dc.typeThesisen_US, si_LK

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Development of a functional food additive from cinnamon bark residue-001-015.pdf
Size:
2.01 MB
Format:
Adobe Portable Document Format
Description:
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Masters Thesis