Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Foods Prepared at Commercial/Household Level Coupled with Social Awareness Generation
By: Jain, Akanksha.
Contributor(s): Passi, Santosh Jain | Selvamurthy, William.
Publisher: Amity University, Noida Amity Institute of Food Technology 2020Description: xxxiv,310p.ISBN: A4353814001.Subject(s): FOODS, FRIED--FRYING PARAMETERS--COMMERCIAL LEVEL | FOODS AND NUTRITIONS | FOOD TECHNOLOGYDDC classification: 664.024Item type | Current location | Call number | Status | Notes | Date due |
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Books |
Amity Central Library
Amity Central Library, Noida |
664.024 JAI- E (Browse shelf) | Available | PHD 723 |
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664.024 IQB-F Food chemistry | 664.024 IQB-F Food chemistry | 664.024 IQB-F Food chemistry | 664.024 JAI- E Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Foods Prepared at Commercial/Household Level Coupled with Social Awareness Generation | 664.024 JAY -M Modern Food Microbiology | 664.024 JAY -M Modern Food Microbiology | 664.024 JAY -M Modern Food Microbiology |
Passi, Santosh Jain | Selvamurthy, William
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