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Enzyme inactivation by using superheated steam.

Alfy, Anto (2012) Enzyme inactivation by using superheated steam. [Student Project Report] (Submitted)

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Uncontrolled Keywords: enzyme kinetics, green peppers, superheated steam
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Nov 2012 04:41
Last Modified: 19 Nov 2012 04:41
URI: http://ir.cftri.com/id/eprint/11025

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