1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Studies in Food Scinece and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/368512
Title: Dill based gherkin pickles a study on Physico Chemical Sensory and nutritional aspects with HACCP based approach
Researcher: Sahoo, Madhusmita
Guide(s): Jamuna Prakash
Keywords: Agricultural Sciences
Food Science and Technology
Life Sciences
University: University of Mysore
Completed Date: 2019
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/368512
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File57.83 kBAdobe PDFView/Open
02_certificate.pdf312.03 kBAdobe PDFView/Open
03_acknowledgement.pdf29.57 kBAdobe PDFView/Open
04_content.pdf31.7 kBAdobe PDFView/Open
05_list of tables.pdf96.41 kBAdobe PDFView/Open
06_list of figures.pdf32.03 kBAdobe PDFView/Open
07_list of process flow charts.pdf31.28 kBAdobe PDFView/Open
08_list of abbreviations.pdf93.21 kBAdobe PDFView/Open
09_abstract.pdf411.75 kBAdobe PDFView/Open
10_chapter 1.pdf453.63 kBAdobe PDFView/Open
11_chapter 2.pdf884.37 kBAdobe PDFView/Open
12_chapter 3.pdf1.53 MBAdobe PDFView/Open
13_chapter 4.pdf918.75 kBAdobe PDFView/Open
14_chapter 5.pdf391.24 kBAdobe PDFView/Open
15_bibliography.pdf481.43 kBAdobe PDFView/Open
16_appendices.pdf116.28 kBAdobe PDFView/Open
80_recommendation.pdf448.63 kBAdobe PDFView/Open
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