Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/459687
| Title: | Improvement of Nutritional Quality of Fish during Conventional Frying Process A Novel Approach Using Artificial Intelligence |
| Researcher: | Tithli Sadhu |
| Guide(s): | J. Chakrabarty and A. Bhattacharjee |
| Keywords: | Engineering Engineering and Technology Engineering Chemical |
| University: | National Institute of Technology Durgapur |
| Completed Date: | 2022 |
| Abstract: | newline |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/459687 |
| Appears in Departments: | Chemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 33 tithli sadhu cy.pdf | Attached File | 6.89 MB | Adobe PDF | View/Open |
| 80_recommendation.pdf | 192.91 kB | Adobe PDF | View/Open |
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