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Studies on Acrylamide in Foods : Effect of Precursors on Acrylamide Formation in Real and Model Systems
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| dc.contributor.author | Shamla, L | |
| dc.date.accessioned | 2018-01-25T11:21:18Z | |
| dc.date.available | 2018-01-25T11:21:18Z | |
| dc.date.issued | 2017-06 | |
| dc.identifier.citation | Ph.D Thesis, Cochin University of Science & Technology, 150p | en_US |
| dc.identifier.uri | http://10.10.100.66:8080/xmlui/handle/123456789/2973 | |
| dc.language.iso | en | en_US |
| dc.publisher | Agro Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram | en_US |
| dc.relation.ispartofseries | G/3305; | |
| dc.subject | Acrylamide | en_US |
| dc.subject | Food | en_US |
| dc.title | Studies on Acrylamide in Foods : Effect of Precursors on Acrylamide Formation in Real and Model Systems | en_US |
| dc.type | Thesis | en_US |
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