Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/45075
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DC FieldValueLanguage
dc.coverage.spatialen_US
dc.date.accessioned2015-07-15T05:03:23Z-
dc.date.available2015-07-15T05:03:23Z-
dc.date.issued2015-07-15-
dc.identifier.urihttp://hdl.handle.net/10603/45075-
dc.description.abstractnewlineen_US
dc.format.extenten_US
dc.languageEnglishen_US
dc.relationen_US
dc.rightsuniversityen_US
dc.titleUltrasonic studies on the thermodynamic properties, molecular interactions and stability of chemical antioxidants in food systemsen_US
dc.title.alternativeen_US
dc.creator.researcherNadanasabapathi, S.en_US
dc.subject.keywordCrude Fats and Oilsen_US
dc.subject.keywordDiglycerideen_US
dc.subject.keywordFatty acid compositionen_US
dc.subject.keywordHydroperoxide formationen_US
dc.subject.keywordLinoleic aciden_US
dc.subject.keywordMonoglycerideen_US
dc.subject.keywordUltrasonic velocityen_US
dc.description.noteen_US
dc.contributor.guideRangaswamyen_US
dc.publisher.placeMysoreen_US
dc.publisher.universityUniversity of Mysoreen_US
dc.publisher.institutionDepartment of Studies in Chemistryen_US
dc.date.registereden_US
dc.date.completed2008en_US
dc.date.awardeden_US
dc.format.dimensionsen_US
dc.format.accompanyingmaterialNoneen_US
dc.source.universityUniversityen_US
dc.type.degreePh.D.en_US
Appears in Departments:Department of Chemistry

Files in This Item:
File Description SizeFormat 
abbreviation.pdfAttached File33.85 kBAdobe PDFView/Open
acknowledgement.pdf16.93 kBAdobe PDFView/Open
certificate.pdf11.21 kBAdobe PDFView/Open
chapter 1.pdf680.31 kBAdobe PDFView/Open
chapter 2.pdf318.84 kBAdobe PDFView/Open
chapter 3.pdf848.26 kBAdobe PDFView/Open
contents.pdf58.33 kBAdobe PDFView/Open
declaration.pdf8.52 kBAdobe PDFView/Open
list of figures.pdf87.45 kBAdobe PDFView/Open
list of tables.pdf61.94 kBAdobe PDFView/Open
references.pdf109.13 kBAdobe PDFView/Open
summary&conclusion.pdf90.51 kBAdobe PDFView/Open


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