To Study the effect of Non thermal Technique of Preservation on the Quality and Shelf life of Himalayan Kashmiri Red Chilli

dc.contributor.guide	Azad, Z R Azaz Ahmad and Joshi, Sweta and Hussain, Peerzada Rashid
dc.coverage.spatial
dc.creator.researcher	Ayob, Omeera
dc.date.accessioned	2023-01-06T06:33:11Z
dc.date.available	2023-01-06T06:33:11Z
dc.date.awarded	2022
dc.date.completed	2022
dc.date.registered	2016
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	vi, 144p.
dc.identifier.uri	http://hdl.handle.net/10603/437722
dc.language	English
dc.publisher.institution	Department of Food Technology and Nutrigenomics
dc.publisher.place	Delhi
dc.publisher.university	Jamia Hamdard University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Agricultural Sciences
dc.subject.keyword	Food Science and Technology
dc.subject.keyword	Life Sciences
dc.title	To Study the effect of Non thermal Technique of Preservation on the Quality and Shelf life of Himalayan Kashmiri Red Chilli
dc.title.alternative
dc.type.degree	Ph.D.