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Absorption of selected pesticide residues during cooking by curry leaves available in Sri Lanka and its impact on the carotenoid compositional variation in curry leaves
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| dc.contributor.author | Kumara, Hasanka | |
| dc.date.accessioned | 2022-02-18T04:50:40Z | |
| dc.date.available | 2022-02-18T04:50:40Z | |
| dc.date.issued | 2020-11 | |
| dc.identifier.uri | http://repository.ou.ac.lk/handle/94ousl/2086 | |
| dc.language.iso | en | en_US |
| dc.publisher | The Open University of Sri Lanka | en_US |
| dc.title | Absorption of selected pesticide residues during cooking by curry leaves available in Sri Lanka and its impact on the carotenoid compositional variation in curry leaves | en_US |
| dc.type | Thesis | en_US |
