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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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