1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Microbiology, K. J. Somaiya College of Science and Commerce
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/513658
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-09-25T10:46:42Z-
dc.date.available2023-09-25T10:46:42Z-
dc.identifier.urihttp://hdl.handle.net/10603/513658-
dc.description.abstractnewline No newline
dc.format.extent143p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleBiotransformation of phenylalanine to bioflavor using yeast isolated from fruits
dc.title.alternative
dc.creator.researcherShriniwas, Dukhande Meenal
dc.subject.keywordAroma
dc.subject.keywordFlavor
dc.subject.keywordLife Sciences
dc.subject.keywordMicrobiology
dc.subject.keywordMouth Feel
dc.subject.keywordOdor
dc.subject.keywordTaste
dc.description.note
dc.contributor.guideJoishy, K N
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionMicrobiology, K. J. Somaiya College of Science and Commerce
dc.date.registered
dc.date.completed2010
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Microbiology, K. J. Somaiya College of Science and Commerce

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File301.28 kBAdobe PDFView/Open
02_prelim pages.pdf1.01 MBAdobe PDFView/Open
03_contents.pdf139.4 kBAdobe PDFView/Open
04_chapter 1.pdf9.94 MBAdobe PDFView/Open
05_chapter 2.pdf547.58 kBAdobe PDFView/Open
06_chapter 3.pdf7.73 MBAdobe PDFView/Open
07_chapter 4.pdf16.68 MBAdobe PDFView/Open
08_discussion.pdf9.76 MBAdobe PDFView/Open
09_summary and conclusion.pdf1.7 MBAdobe PDFView/Open
10_annexures.pdf8.54 MBAdobe PDFView/Open
80_recommendation.pdf2 MBAdobe PDFView/Open
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