DSpace Repository
DETERMINATION OF CHANGES OCCURING IN CHEMICAL PROPERTIES OF FAT REPEATEDLY USED FOR FOOD FRYING
- DSpace Home
- →
- Postgraduate Theses
- →
- Life Sciences
- →
- Masters Thesis
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Gunnepana, I.U.K. | |
| dc.date.accessioned | 2017-08-16T06:21:28Z | |
| dc.date.available | 2017-08-16T06:21:28Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | Gunnepana, I.U.K. (2015), DETERMINATION OF CHANGES OCCURING IN CHEMICAL PROPERTIES OF FAT REPEATEDLY USED FOR FOOD FRYING (UNPUBLISHED MASTER'S THESIS). University of Sri Jayewardenepura, Nugegoda | en_US, si_LK |
| dc.identifier.uri | http://dr.lib.sjp.ac.lk/handle/123456789/5374 | |
| dc.language.iso | en_US | en_US, si_LK |
| dc.publisher | University of Sri Jayewardenepura, Nugegoda | en_US, si_LK |
| dc.title | DETERMINATION OF CHANGES OCCURING IN CHEMICAL PROPERTIES OF FAT REPEATEDLY USED FOR FOOD FRYING | en_US, si_LK |
| dc.type | Thesis | en_US, si_LK |
| dc.identifier.doi | 10.31357/fapsmst.2015.00408 |
Files in this item
This item appears in the following Collection(s)
-
Masters Thesis [171]