CSIR-Indian Institute of Integrative Medicine
101. Preparation of Cider by the Reservoir Me

by Vechu, A.S.

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102. The Chrysanthemumcarboxylic Acids-IV-Opt

by Cambell, I.G. M.

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103. The Chrysanthemumcarboxylic Acids-II-Est

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104. Flavour of Summer,Fall & Winter Varietie

by Hills,C.H et.al.

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105. Adaptation of the Tenderometer for the Q

by Guadagin, D.G.

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106. Mixed fruit bars: Survival rations and c

by Self,R,D Rolly,H.L.J.

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107. Apple Juice blends

by Meinger,D.J.

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108. Firming Apple Slices

by Hills,C.H et.al.

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109. The Absorption of salt by Cucumber durin

by Pederson, C.S.

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110. Fortified Apple Juice: Note on the addit

by Aitken, H.C.

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111. Vitaminized Apple Juice

by Aitken, H.C.

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112. Apple Juice with Original Character Reta

by Pederson, C.S.

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113. Quality Apple juice made

by Havighorst, C.R.

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114. The Fortification of Fruit juice with As

by Psslen,W.N.

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115. Instant Applesance

by Morgan, A.I.

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116. The use of Calcium Salt in Freezing McIn

by Powers J.J. & Esselen,W.E.

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117. New line of Frozen Desserts for "Off Sea

by Brithon,D.D.Kitson,J.A.

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118. Continuous Vacuum unit Simplifier Apple

by Kitson, J.A.

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119. Colorimatric methods for the Determinati

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120. Extracts of Annatto Dye for Colouring ve

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