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Effect of Frying Parameters on Total Fat and Trans Fatty Acid Content of Fried Foods Prepared at Commercial/Household Level Coupled with Social Awareness Generation

By: Jain, Akanksha.
Contributor(s): Passi, Santosh Jain | Selvamurthy, William.
Publisher: Amity University, Noida Amity Institute of Food Technology 2020Description: xxxiv,310p.ISBN: A4353814001.Subject(s): FOODS, FRIED--FRYING PARAMETERS--COMMERCIAL LEVEL | FOODS AND NUTRITIONS | FOOD TECHNOLOGYDDC classification: 664.024
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Item type Current location Call number Status Notes Date due
Books Books Amity Central Library

Amity Central Library, Noida

 664.024 JAI- E (Browse shelf) Available PHD 723

Passi, Santosh Jain | Selvamurthy, William

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