Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/237889
Title: Study of cooked food spoilage microflora in relation to the spoiling activity chemical analysis of spoiling food and mechanism of preservation of cooked food
Researcher: Masih, Usha
Guide(s): J C, Gupta
Keywords: -
ANOVA
ATCC
Chemicalanalysis
University: Devi Ahilya Vishwavidyalaya
Completed Date: 2013
Abstract: Abstract available
Pagination: xxviii, 164p.
URI: http://hdl.handle.net/10603/237889
Appears in Departments:Dept. of Botany, MJB Govt. Girls PG College

Files in This Item:
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01_title page.pdfAttached File24.46 kBAdobe PDFView/Open
02_certificate.pdf54.81 kBAdobe PDFView/Open
03_declaration.pdf38.29 kBAdobe PDFView/Open
04_acknowledgement.pdf72.1 kBAdobe PDFView/Open
05_recommendations.pdf40.01 kBAdobe PDFView/Open
06_abstract.pdf147.48 kBAdobe PDFView/Open
07_content.pdf416.77 kBAdobe PDFView/Open
08_chapter 1.pdf260.04 kBAdobe PDFView/Open
09_chapter 2.pdf3.38 MBAdobe PDFView/Open
10_chapter 3.pdf1.28 MBAdobe PDFView/Open
11_chapter 4.pdf5.98 MBAdobe PDFView/Open
12_chapter 5.pdf628.58 kBAdobe PDFView/Open
13_chapter 6.pdf112.21 kBAdobe PDFView/Open
14_references.pdf545.45 kBAdobe PDFView/Open
15_appendix.pdf3.24 MBAdobe PDFView/Open


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