1. Shodhganga@INFLIBNET
  2. Chhatrapati Sahuji Maharaj University
  3. Department of Chemistry
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/270783
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DC FieldValueLanguage
dc.coverage.spatialCHEMISTRY
dc.date.accessioned2020-01-23T07:18:18Z-
dc.date.available2020-01-23T07:18:18Z-
dc.identifier.urihttp://hdl.handle.net/10603/270783-
dc.description.abstractsummary P.I-VII newlineBIBLIOGRAPHY P.176-195 newline
dc.format.extentXV, P.175
dc.languageEnglish
dc.relation271
dc.rightsuniversity
dc.titleStudies on frying characteristics of blended vegetable oils
dc.title.alternative
dc.creator.researcherSingh, Shubha .
dc.subject.keywordPhysical Sciences,Chemistry,Chemistry Applied
dc.subject.keywordfrying characteristics blended vegetable oils
dc.description.note
dc.contributor.guideTyagi, V. K. .
dc.publisher.placeKanpur
dc.publisher.universityChhatrapati Sahuji Maharaj University
dc.publisher.institutionDepartment of Chemistry
dc.date.registeredN.D.
dc.date.completed2000
dc.date.awarded2000
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Chemistry

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File125.61 kBAdobe PDFView/Open
02_dedication.pdf78.04 kBAdobe PDFView/Open
03_certificate.pdf123.37 kBAdobe PDFView/Open
04_acknowledgement.pdf371.15 kBAdobe PDFView/Open
05_contents.pdf483.83 kBAdobe PDFView/Open
06_summary.pdf1.63 MBAdobe PDFView/Open
07_chapter 1.pdf7.21 MBAdobe PDFView/Open
08_chapter 2.pdf14.6 MBAdobe PDFView/Open
09_chapter 3.pdf2.64 MBAdobe PDFView/Open
10_chapter 4.pdf12.31 MBAdobe PDFView/Open
11_chapter 5.pdf727.49 kBAdobe PDFView/Open
12_bibliography.pdf4.06 MBAdobe PDFView/Open
13_list of publication.pdf156.65 kBAdobe PDFView/Open
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