![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Minor lipid constituents and their effects on processing foods.
Charuvan, Chaoenphol (1974) Minor lipid constituents and their effects on processing foods. Masters thesis, Central Food Technological Research Institute.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
T-329.pdf - Submitted Version Restricted to Repository staff only Download (13MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | lipid constituents, phospholipids, food processing |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Sep 2022 09:09 |
| Last Modified: | 09 Sep 2022 09:09 |
| URI: | http://ir.cftri.res.in/id/eprint/15700 |
Actions (login required)
 |
View Item |