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A Study on Nutrient Profile and Sensory Characteristics of Foods Cooked by Conventional Methods, Microwave Cooking and Solar Cooking


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Reference:

Vaid, Bhavana M. (2008) A Study on Nutrient Profile and Sensory Characteristics of Foods Cooked by Conventional Methods, Microwave Cooking and Solar Cooking. PhD thesis, Saurashtra University.

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Abstract

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Details

Item Type Thesis (PhD)
Item ID 724
Creators Vaid, Bhavana M.
Guide Dave, Nilambari R.
Keywords Nutrient, Sensory, Cook, Conventional, Microwave, Solar
Dewey Decimal Subjects 600 Technology > 640 Home & family management > 641 Food & drink
Library of Congress Subjects T Technology > TS Manufactures
T Technology > TX Home economics
Department Faculties > Home Science > Department of Home Science
Affiliation with Saurashtra University
Qualification Level Doctoral
Language English
Number of Pages 238
Date November 2008
Unique ID VAIBM08HS03
Registration No Not available
Depositing User Repository Staff
Date Deposited 17 Jul 2012 05:58
Last Modified 17 Jul 2012 05:58
URI: http://etheses.saurashtrauniversity.edu/id/eprint/724

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