Objective methods for evaluation of rancidity in fats and oils.

Verma, M. M. (1975) Objective methods for evaluation of rancidity in fats and oils. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	rancidity evaluation, fats, oils, analytical methods
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Sep 2022 04:25
Last Modified:	14 Sep 2022 04:25
URI:	http://ir.cftri.res.in/id/eprint/15759

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