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

Kalia, ManoranjanChander Kanta2019-01-032019-01-031989http://krishikosh.egranth.ac.in/handle/1/5810088829EnglishStudies on lipid peroxide values and deterioration of different oils as affected by continuous and subsequent frying of ChipsThesis