Studies on lipid peroxide values and deterioration of different oils as affected by continuous and subsequent frying of Chips

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dc.contributor.advisorKalia, Manoranjan
dc.contributor.authorChander Kanta
dc.date.accessioned2019-01-03T12:18:53Z
dc.date.available2019-01-03T12:18:53Z
dc.date.issued1989
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810088829
dc.language.isoEnglish
dc.pages130, xiii, xiip
dc.publisherCSKHPKV, Palampur
dc.subFood Science and Animal Nutrition
dc.these.typeM.Sc
dc.titleStudies on lipid peroxide values and deterioration of different oils as affected by continuous and subsequent frying of Chips
dc.typeThesis
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