Comparative Study Of Four Selected Edible Oils For Stability Against Oxidative Deterioration During Deep Frying

dc.contributor.guide	Rajender Singh Yadav and Shelly Vijay Gupta
dc.coverage.spatial
dc.creator.researcher	Pranjali Jitendra Shinde
dc.date.accessioned	2018-04-26T09:26:35Z
dc.date.available	2018-04-26T09:26:35Z
dc.date.awarded	25/03/2018
dc.date.completed	12/12/2017
dc.date.registered	16/10/2011
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/202328
dc.language	English
dc.publisher.institution	Faculty of Sciences
dc.publisher.place	Jhunjhunu
dc.publisher.university	Shri Jagdishprasad Jhabarmal Tibarewala University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Chemistry
dc.title	Comparative Study Of Four Selected Edible Oils For Stability Against Oxidative Deterioration During Deep Frying
dc.title.alternative
dc.type.degree	Ph.D.