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Genetically modified fats: Advantages and drawbacks in food processing

Varsha, Bhargava (2005) Genetically modified fats: Advantages and drawbacks in food processing. Masters thesis, University of Mysore.

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Abstract

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: Thesis (Masters)
Additional Information: <p align="justify">Fats and oils form an important part of our diet. Fats furnish 9 kcal energy per gram and are required for optimum nutrition; they constitute an indispensable part of the diet. The important vitamins A,D,E and K are fat soluble and are invariably associated with fatty foods.</p>
Uncontrolled Keywords: food processing genetically modified fats fats oils edible fats
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/413

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