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Studies on Lipid Peroxide Values and Deterioration of Different Oils as Affected by Continuous and Subsequent Fryings of Chips

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/4192/
 
Title Studies on Lipid Peroxide Values and Deterioration of Different Oils as Affected by Continuous and Subsequent Fryings of Chips
 
Creator Chander Kanta, Chander Kanta
 
Subject 664 Food Technology
 
Date 1989
 
Type Dissertation
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/4192/1/28949.pdf
Chander Kanta, Chander Kanta (1989) Studies on Lipid Peroxide Values and Deterioration of Different Oils as Affected by Continuous and Subsequent Fryings of Chips. Masters dissertation, CSKHPKV Palampur. (Submitted)