Please use this identifier to cite or link to this item:
http://192.168.98.239:8080/jspui/handle/1994/1471Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2022-05-13T13:02:59Z | - |
| dc.date.available | 2022-05-13T13:02:59Z | - |
| dc.date.issued | 2018-11 | - |
| dc.identifier.uri | http://192.168.98.239:8080/jspui/handle/1994/1471 | - |
| dc.description.abstract | Available | en_US |
| dc.format.extent | 137p. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Tezpur University | en_US |
| dc.subject | Ohmic heating (OH) | en_US |
| dc.subject | Mango Puree | en_US |
| dc.subject | Total soluble solids (TSS) | en_US |
| dc.subject | Peroxidase (POD) | en_US |
| dc.title | Ohmic Heating as an Alternative Thermal Processing Method of Mango Puree | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.guide | Srivastava, Brijesh | - |
| dc.creator.researcher | Makroo, Hilal Ahmad | - |
| dc.department | Department of Food Engineering and Technology | en_US |
| Appears in Collections: | Theses | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | 96.3 kB | Adobe PDF |  View/Open | |
| 02_abstract.pdf | 235.87 kB | Adobe PDF |  View/Open | |
| 03_declaration.pdf | 128.67 kB | Adobe PDF |  View/Open | |
| 04_acknowledgement.pdf | 140.71 kB | Adobe PDF |  View/Open | |
| 05_contents.pdf | 33.42 kB | Adobe PDF |  View/Open | |
| 06_list of tables and figures.pdf | 254.07 kB | Adobe PDF |  View/Open | |
| 07_chapter 1.pdf | 166.22 kB | Adobe PDF |  View/Open | |
| 08_chapter 2.pdf | 374.22 kB | Adobe PDF |  View/Open | |
| 09_chapter 3.pdf | 657.27 kB | Adobe PDF |  View/Open | |
| 10_chapter 4.pdf | 4.61 MB | Adobe PDF |  View/Open | |
| 11_chapter 5.pdf | 167.52 kB | Adobe PDF |  View/Open | |
| 12_appendix.pdf | 135.9 kB | Adobe PDF |  View/Open |
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