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Please use this identifier to cite or link to this item: http://nsdl.niscpr.res.in/jspui/handle/123456789/410
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dc.contributor.authorSethi, Shruti-
dc.contributor.validatorSingh, I S-
dc.date.accessioned2007-11-30T09:49:39Z-
dc.date.available2007-11-30T09:49:39Z-
dc.date.issued2007-11-30T09:49:39Z-
dc.identifier.urihttp://nsdl.niscair.res.in/jspui/handle/123456789/410-
dc.format.extent292418 bytes-
dc.format.extent226816 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/msword-
dc.language.isoenen
dc.subjectThermal processingen
dc.subjectFood lawsen
dc.subjectMicrobial stabilityen
dc.subjectIntermediate moisture foodsen
dc.titlePrinciples of Food Processingen
dc.typeBook chapteren
dc.affiliation.authorScientist Division of Post Harvest Technology Indian Agriculture Research Institute New Delhi-110012en
dc.affiliation.validator13- Devlok, Vishnupuri Church Road Lucknow- 117106en
Appears in Collections:Post Harvest Technology

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