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

dc.contributor.author	PERERA, M.S.N.
dc.date.accessioned	2017-04-03T05:31:29Z
dc.date.available	2017-04-03T05:31:29Z
dc.date.issued	2008
dc.identifier.citation	PERERA, M.S.N. (2008), DEVELOPMENT OF A FUNCTIONAL FOOD ADDITIVE FROM CINNAMON BARK RESIDUE (REMAIN AFTER OIL DISTILLATION) (UNPUBLISHED MASTER'S THESIS).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, NUGEGODA	en_US, si_LK
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/4730
dc.language.iso	en_US	en_US, si_LK
dc.publisher	UNIVERSITY OF SRI JAYEWARDENEPURA, NUGEGODA	en_US, si_LK
dc.title	DEVELOPMENT OF A FUNCTIONAL FOOD ADDITIVE FROM CINNAMON BARK RESIDUE (REMAIN AFTER OIL DISTILLATION)	en_US, si_LK
dc.type	Thesis	en_US, si_LK
dc.identifier.doi	10.31357/fapsmst.2008.00414