Study of variation of peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid value (TBA) during processingn of vegetable oils/

By:

Material type:

TextPublication details: Rajagiriya: Institute of Chemistry Ceylon, 2017.Description: viii,56p

Reviews from LibraryThing.com: List(s) this item appears in: Discarded Dissertation 2012 to 2019

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Discard	Ichemc Library Reference		Non-fiction							Available			D0301

Total holds: 0

Browsing Ichemc Library shelves,Shelving location: Reference,Collection: Non-fiction Close shelf browser (Hides shelf browser)

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	Synthsis characterization of copper based metal organic frameworks and their Application in heterogenous catalysis/	Removal of Nitrate using a paddy Husk fired silica Material/	Effect of ascorbic acid on benzoic acid for formation of benzene in carbonated drinks/	Study of variation of peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid value (TBA) during processingn of vegetable oils/	Determination of the content of cadmium lead,Zine and arsenic in chicken and beef liver available in the local market/	Effect of ascorbic acid in ready to serve fruit beverages/	Molecule Structure J3777	Next

There are no comments on this title.

to post a comment.

here