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Development of rancidity in processed food stuffs : Prevention of oxidative rancidity using antioxidants

Godavari Bai, S. (1968) Development of rancidity in processed food stuffs : Prevention of oxidative rancidity using antioxidants. Masters thesis, Central Food Technological Research Institute.

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Item Type: Thesis (Masters)
Uncontrolled Keywords: rancidity, antioxidants, autoxidation, processed foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2022 09:43
Last Modified: 06 Apr 2022 09:43
URI: http://ir.cftri.res.in/id/eprint/15208

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