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dc.contributor.authorShamla, L-
dc.date.accessioned2018-01-25T11:21:18Z-
dc.date.available2018-01-25T11:21:18Z-
dc.date.issued2017-06-
dc.identifier.citationPh.D Thesis, Cochin University of Science & Technology, 150pen_US
dc.identifier.urihttp://10.10.100.66:8080/xmlui/handle/123456789/2973-
dc.language.isoenen_US
dc.publisherAgro Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuramen_US
dc.relation.ispartofseriesG/3305;-
dc.subjectAcrylamideen_US
dc.subjectFooden_US
dc.titleStudies on Acrylamide in Foods : Effect of Precursors on Acrylamide Formation in Real and Model Systemsen_US
dc.typeThesisen_US
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