1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Biochemistry, Institute of Chemical Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/540857
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-01-22T12:58:29Z-
dc.date.available2024-01-22T12:58:29Z-
dc.identifier.urihttp://hdl.handle.net/10603/540857-
dc.description.abstractnewline No
dc.format.extent253p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleN nitrosamines in foods
dc.title.alternative
dc.creator.researcherJadhav, S S
dc.subject.keywordBiochemistry and Molecular Biology
dc.subject.keywordBiology and Biochemistry
dc.subject.keywordDrugs
dc.subject.keywordFoods
dc.subject.keywordLife Sciences
dc.subject.keywordMaillard Reaction
dc.subject.keywordNitrite
dc.subject.keywordN-Nitrosamines
dc.description.note
dc.contributor.guideKulkarni, P R
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionBiochemistry, Institute of Chemical Technology
dc.date.registered
dc.date.completed1982
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Biochemistry, Institute of Chemical Technology

Files in This Item:
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01_title.pdfAttached File180.55 kBAdobe PDFView/Open
02_prelim pages.pdf540.61 kBAdobe PDFView/Open
03_contents.pdf139.86 kBAdobe PDFView/Open
04_chapter 1.pdf6.97 MBAdobe PDFView/Open
05_chapter 2.pdf10.01 MBAdobe PDFView/Open
06_chapter 3.pdf8.86 MBAdobe PDFView/Open
07_chapter 4.pdf6.78 MBAdobe PDFView/Open
08_chapter 5.pdf5.53 MBAdobe PDFView/Open
09_chapter 6.pdf9.02 MBAdobe PDFView/Open
80_recommendation.pdf9.2 MBAdobe PDFView/Open
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