1. Shodhganga@INFLIBNET
  2. National Institute of Technology Durgapur
  3. Chemistry
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/459687
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dc.coverage.spatial
dc.date.accessioned2023-02-17T08:13:24Z-
dc.date.available2023-02-17T08:13:24Z-
dc.identifier.urihttp://hdl.handle.net/10603/459687-
dc.description.abstractnewline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleImprovement of Nutritional Quality of Fish during Conventional Frying Process A Novel Approach Using Artificial Intelligence
dc.title.alternative
dc.creator.researcherTithli Sadhu
dc.subject.keywordEngineering
dc.subject.keywordEngineering and Technology
dc.subject.keywordEngineering Chemical
dc.description.note
dc.contributor.guideJ. Chakrabarty and A. Bhattacharjee
dc.publisher.placeDurgapur
dc.publisher.universityNational Institute of Technology Durgapur
dc.publisher.institutionChemistry
dc.date.registered2019
dc.date.completed2022
dc.date.awarded2022
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Chemistry

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