[1]
GHOSH, N. and BHATTACHARYYA, D.K. 2019. EFFECT OF HEATING TIME AND HEAT ON THE PHYSICOCHEMICAL AND ANTIOXIDATIVE PROPERTY OF FISH (LABEO ROHITA) SKIN OIL. International Journal of Pharmacy and Pharmaceutical Sciences. 11, 9 (Sep. 2019), 87–89. DOI:https://doi.org/10.22159/ijpps.2019v11i9.32917.