| 000 | 00785nam a22002417a 4500 | ||
|---|---|---|---|
| 999 |
_c54582 _d54582 |
||
| 001 | D1711 | ||
| 003 | IN-TzU | ||
| 005 | 20220203143813.0 | ||
| 008 | 220203s2021 ii aoj|f m||| 00| 0 eng d | ||
| 040 | _aIN-TzU | ||
| 041 | _aeng | ||
| 082 | 0 | 4 |
_a664 _bKUM |
| 100 | 1 |
_aKumar, Prashant _eResearcher _929728 |
|
| 245 | 1 |
_aNanofluid induced process technology for thermal treatment of tomato juice / _cPrashant Kumar, supervised by Brijesh Srivastava. |
|
| 260 |
_aTezpur : _bTezpur University, _c2021. |
||
| 300 | _av, 49 p. : ill. ; 28 cm. | ||
| 504 | _aIncludes bibliographic references. | ||
| 650 |
_aFood engineering and technology _9123 |
||
| 650 | 0 |
_aTomato products _929729 |
|
| 650 | 0 |
_aNanofluids _929730 |
|
| 700 | 1 |
_aSrivastava, Brijesh _eSupervisor _929731 |
|
| 942 | _cDIS | ||