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Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints

Meena, Narendra Kumar (2009) Changes in Fat and Fatty Acids during Deep Fat Frying in Commercial Catering Establishments and Fast Food Joints. [Student Project Report]

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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: Student Project Report
Uncontrolled Keywords: fatty acids, leftover oil samples, deep frying, Restaurants products
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2009 11:10
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9280

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