Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/362387
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dc.coverage.spatial
dc.date.accessioned2022-02-15T06:55:23Z-
dc.date.available2022-02-15T06:55:23Z-
dc.identifier.urihttp://hdl.handle.net/10603/362387-
dc.description.abstractAbstract included newline
dc.format.extentxvii, 210p
dc.languageEnglish
dc.relation338
dc.rightsuniversity
dc.titleFormulation of nanoemulsions from selected spice essential oils and their major components to combat food borne pathogens in minimally processed pineapples
dc.title.alternative
dc.creator.researcherAnand Prakash
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.subject.keywordMinimally Processed Pineapples
dc.subject.keywordNanoemulsions
dc.subject.keywordSpice essential Oils
dc.description.noteAppendix 207-210p
dc.contributor.guideVadivel V
dc.publisher.placeThanjavur
dc.publisher.universitySASTRA University
dc.publisher.institutionSchool of Chemical and Biotechnology
dc.date.registered2016
dc.date.completed2020
dc.date.awarded2020
dc.format.dimensions28cm
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:School of Chemical and Biotechnology

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File23.75 kBAdobe PDFView/Open
02_certificate page.pdf426.46 kBAdobe PDFView/Open
03_perliminary.pdf184.68 kBAdobe PDFView/Open
04_ chapter_01.pdf293.03 kBAdobe PDFView/Open
05_ chapter_02.pdf381.3 kBAdobe PDFView/Open
06_chapter_03.pdf673.06 kBAdobe PDFView/Open
07_chapter_04.pdf684.28 kBAdobe PDFView/Open
08_chapter_05.pdf621.46 kBAdobe PDFView/Open
09_chapter_06.pdf788.57 kBAdobe PDFView/Open
10_ chapter_07.pdf94 kBAdobe PDFView/Open
11_ appendix.pdf42.14 kBAdobe PDFView/Open
80_recommendation.pdf108.01 kBAdobe PDFView/Open


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