OPAC_KOHA catalog › Details for: Development of L- Asparaginase to Reduce the Acrylamide Content in Fried Food Products

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Development of L- Asparaginase to Reduce the Acrylamide Content in Fried Food Products by Sanjana Khosla

By: Khosla, SanjanaMaterial type: Text

TextPublication details: Solan {HP} Jaypee University of Information Technology 2016Description: ix, 34pDDC classification: SPR 660 KHO

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Item type	Current library	Collection	Call number	Copy number	Status	Notes	Date due	Barcode	Item holds
B TECH PROJECT REPORTS	LRC_JUIT	PROJECT REPORT SECTION	SPR 660 KHO (Browse shelf (Opens below))	Copy 1	Not for loan	Guided by Saurabh Bansal		SP1216173

Total holds: 0

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