| Type of Material: | Thesis |
| Title: | Comparative Study Of Four Selected Edible Oils For Stability Against Oxidative Deterioration During Deep Frying |
| Researcher: | Pranjali Jitendra Shinde |
| Guide: | Rajender Singh Yadav and Shelly Vijay Gupta |
| Publisher: | Shri Jagdishprasad Jhabarmal Tibarewala University |
| Place: | Jhunjhunu |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 005 | 2018-08-15 01:15:12 | |
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| 100 | __ | |aPranjali Jitendra Shinde|eResearcher |
| 245 | __ | |aComparative Study Of Four Selected Edible Oils For Stability Against Oxidative Deterioration During Deep Frying |
| 260 | __ | |aJhunjhunu|bShri Jagdishprasad Jhabarmal Tibarewala University |
| 502 | __ | |bPhD |
| 700 | __ | |aRajender Singh Yadav and Shelly Vijay Gupta|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/202328|yShodhganga |
| 905 | __ | |anotification |
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