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http://20.198.91.3:8080/jspui/handle/123456789/3837Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Bhattacharjee, Paramita | - |
| dc.contributor.advisor | Bhattacharyya, Nabarun | - |
| dc.contributor.author | Bose, Anupama | - |
| dc.date.accessioned | 2023-09-26T07:14:37Z | - |
| dc.date.available | 2023-09-26T07:14:37Z | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023 | - |
| dc.identifier.other | TC3342 | - |
| dc.identifier.uri | http://20.198.91.3:8080/jspui/handle/123456789/3837 | - |
| dc.format.extent | [xv], 202 p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Jadavpur University, Kolkata, West Bengal | en_US |
| dc.subject | Acrylamide | en_US |
| dc.subject | Hexanal | en_US |
| dc.subject | 2- Acetyl - 1 - Pyrroline | en_US |
| dc.subject | Fuzzy logic | en_US |
| dc.subject | BP-MLP | en_US |
| dc.title | Studies on improvement of fried and baked food product quality and preference using electronic nose technology | en_US |
| dc.type | Text | en_US |
| dc.department | Jadavpur University. Department of Food Technology & Bio-Chemical Engineering | en_US |
| Appears in Collections: | 2023 (Awarded Year) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PhD Thesis (Department of Food Technology and Biochemical Engineering) Anupama Bose.pdf | 19.28 MB | Adobe PDF | View/Open | |
| Abstract.pdf | 423.21 kB | Adobe PDF | View/Open |
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