Extent of toxic contents in cooked food : a comparison of different skillets

By:

Bhutani, Ashima

Material type: Text

TextPublication details: Ludhiana PAU 2005Edition: Family Resource ManagementDescription: 29cm.;100LSubject(s):

DDC classification:

T 641.589 B51E

Summary: The present study "Extent of toxic contents in cooked food: A comparison of different skillets" was undertaken with following objectives. 1) To know the commonly used skillets for daily cooking. 2) To study the efficiency of commonly used skillets. 3) To

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.589 B51E (Browse shelf(Opens below))	Not for loan		247929
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.589 B51E (Browse shelf(Opens below))	Not for loan		247930

The present study "Extent of toxic contents in cooked food: A comparison of different skillets" was undertaken with following objectives. 1) To know the commonly used skillets for daily cooking. 2) To study the efficiency of commonly used skillets. 3) To

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