1. Shodhganga@INFLIBNET
  2. IFTM University
  3. Process & Food Engineering
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/237057
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2019-04-05T09:30:07Z-
dc.date.available2019-04-05T09:30:07Z-
dc.identifier.urihttp://hdl.handle.net/10603/237057-
dc.description.abstractnewline
dc.format.extent229
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleEnhancement of shelf life of jaggery cubes using active packaging
dc.title.alternative
dc.creator.researcherKhan Chand
dc.description.note
dc.contributor.guideShusheel Kumar
dc.publisher.placeMoradabad
dc.publisher.universityIFTM University
dc.publisher.institutionProcess and Food Engineering
dc.date.registered29/05/2015
dc.date.completed2018
dc.date.awarded24/07/2018
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Process & Food Engineering

Files in This Item:
File Description SizeFormat 
certificate.pdfAttached File21.2 kBAdobe PDFView/Open
chapter 01.pdf102.62 kBAdobe PDFView/Open
chapter 02.pdf357.55 kBAdobe PDFView/Open
chapter 03.pdf1.25 MBAdobe PDFView/Open
chapter 04.pdf9.43 MBAdobe PDFView/Open
chapter 05.pdf99.69 kBAdobe PDFView/Open
pre pages.pdf114.46 kBAdobe PDFView/Open
title page.pdf74.19 kBAdobe PDFView/Open
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