Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/99627
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialChemical Engineering
dc.date.accessioned2016-06-27T04:24:57Z-
dc.date.available2016-06-27T04:24:57Z-
dc.identifier.urihttp://hdl.handle.net/10603/99627-
dc.description.abstractAbstract not available
dc.format.extentxxi, 672p.
dc.languageEnglish
dc.relationReference available at chapters
dc.rightsuniversity
dc.titleChemical and biochemical changes in foods under processing and storage conditions including characterisation of tannins with a supplement on stereo Chemistry of camphor derivatives
dc.title.alternative
dc.creator.researcherKapur, Marinder Singh
dc.subject.keywordIycopene
dc.subject.keywordNon-Enzymatic
dc.subject.keywordRasagollas
dc.subject.keywordRefrigerated
dc.subject.keywordPyrithrins
dc.description.noteData not available
dc.contributor.guideSubrahmanyan, V
dc.publisher.placeChandigarh
dc.publisher.universityPanjab University
dc.publisher.institutionDepartment of Chemical Engineering
dc.date.registeredn.d.
dc.date.completed31/12/1956
dc.date.awardedn.d.
dc.format.dimensions72cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreeM.Phil.
Appears in Departments:Department of Chemical Engineering

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File75.1 kBAdobe PDFView/Open
02_declaration.pdf43.83 kBAdobe PDFView/Open
03_content.pdf492.67 kBAdobe PDFView/Open
04_preface.pdf319.77 kBAdobe PDFView/Open
05_acknowledgement.pdf106.45 kBAdobe PDFView/Open
06_synopsis.pdf1.13 MBAdobe PDFView/Open
07_chapter 1.pdf3.56 MBAdobe PDFView/Open
08_chapter 2.pdf8.03 MBAdobe PDFView/Open
09_chapter 3.pdf8.67 MBAdobe PDFView/Open
10_chapter 4.pdf28.49 MBAdobe PDFView/Open
11_chapter 5.pdf2.08 MBAdobe PDFView/Open
12_chapter 6.pdf1.33 MBAdobe PDFView/Open
13_appendix.pdf3.56 MBAdobe PDFView/Open
14_chapter 7.pdf14.22 MBAdobe PDFView/Open
15_summary.pdf410.8 kBAdobe PDFView/Open


Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

Altmetric Badge: