Effect of processing on crude fat and Beta Carotene content in three sweet potato varieties/by Doreen Valerie Chingwaru

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TextPublication details: Gweru: Midlands State University, 2017Description: 40 leaves illustrationsContent type:

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Holdings
Item type	Current library	Call number	Copy number	Status	Notes	Date due	Barcode
Dissertation	Main Library - Special Collections	TP444.S9 CHI (Browse shelf(Opens below))	DD01870	Available	For-inhouse use only		D000481

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