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Singh, T. R.
- Comparative Organoleptic Evaluation of Foodstuffs Cooked in Different Modes of Cooking Devices
Abstract Views :176 |
PDF Views:1
Authors
T. R. Singh
1,
A. Gupta
1
Affiliations
1 College of Home Science, Haryana Agricultural University, Hissar, IN
1 College of Home Science, Haryana Agricultural University, Hissar, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 6 (1984), Pagination: 199-204Abstract
Food habits, to be rightly understood, should be considered as part of cultural make-up which one has inherited down the ages. Food habits are very hard to break. Though these may have to be given up by individuals for the sake of the common good, the process of change is over a period of time and are not the result of sudden changes of innovations.- Perceived Attributes of Food Preservation Practice by Farm Women
Abstract Views :185 |
PDF Views:0
Authors
Veena Jain
1,
T. R. Singh
1
Affiliations
1 Deptt. of Home Science, Extension Education, HAU, Hissar, IN
1 Deptt. of Home Science, Extension Education, HAU, Hissar, IN