Biochemical aspects of fried vegetable oils

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Material type: Text

TextPublication details: Ludhiana PAU 1988Edition: BiochemistryDescription: 74, 13LSubject(s):

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Summary: Sarson and ground nut oils were heated at 200

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 574.192.93 V19B (Browse shelf(Opens below))	Not for loan		185905
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 574.192.93 V19B (Browse shelf(Opens below))	Not for loan		185906

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Previous	T 574.192.93 V12S Study of phospholipid biosynthesis in the membranes of Fusarium oxysporum	T 574.192.93 V12S Study of phospholipid biosynthesis in the membranes of Fusarium oxysporum	T 574.192.93 V19B Biochemical aspects of fried vegetable oils	T 574.192.93 V19B Biochemical aspects of fried vegetable oils	T 574.192.93 Y1S Study on the lipid composition with special reference to non-polar fraction in some seeds of Cucurbitaceae family	T 574.192.94 D13S Studies on the role of sugar nucleotides in carbohydrate metabolism	T 574.192.94 S33B Biochemical changes in nitrogen and carbohydrates, as influenced by the stage of growth in soybean (Glycine max)	Next

Sarson and ground nut oils were heated at 200

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