IR@JU Digital Repository
IR@JU preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets
Learn More
Please use this identifier to cite or link to this item:
http://20.198.91.3:8080/jspui/handle/123456789/6852Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Chakraborty, Runu | - |
| dc.contributor.author | Nayak, Pritha | - |
| dc.date.accessioned | 2025-01-29T10:47:01Z | - |
| dc.date.available | 2025-01-29T10:47:01Z | - |
| dc.date.issued | 2019 | - |
| dc.date.submitted | 2019 | - |
| dc.identifier.other | DC4816 | - |
| dc.identifier.uri | http://20.198.91.3:8080/jspui/handle/123456789/6852 | - |
| dc.format.extent | xi, 70p. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Jadavpur University, Kolkata, West Bengal | en_US |
| dc.subject | Mango Leather | en_US |
| dc.subject | Total phenolic content | en_US |
| dc.title | Comparative study of microwave processed mango leather with traditionally processed mango leather | en_US |
| dc.type | Text | en_US |
| dc.department | Jadavpur University.Department of Food Technology and Biochemical Engineering | en_US |
| Appears in Collections: | Dissertations | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| M.Tech.(FOOD TECHNOLOGY AND BIOCHEMICAL ENGINEERING)Pritha Nayak.pdf | 1.5 MB | Adobe PDF | View/Open |
Items in IR@JU are protected by copyright, with all rights reserved, unless otherwise indicated.