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Home > Characterization of Food Colors of Plant and Synthetic Origin and Their Effects on Edible Lipids During Processing & Storage

Characterization of Food Colors of Plant and Synthetic Origin and Their Effects on Edible Lipids During Processing & Storage

Thesis Info

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Author

Gufran Saeed, Syed Muhammad

Program

PhD

Institute

University of Karachi

City

Karachi

Province

Sindh

Country

Pakistan

Thesis Completing Year

2013

Thesis Completion Status

Completed

Subject

Food Science & Technology

Language

English

Link

http://prr.hec.gov.pk/jspui/bitstream/123456789/14265/1/6365H.pdf

Added

2021-02-17 19:49:13

Modified

2023-01-06 19:20:37

ARI ID

1676725686368

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