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Process effect on water droplet size variation in fat spreads

Material type: Text

TextPublisher: : , 2009Description: x, 57 p. ; ill. ; 30 cm.Subject(s): Food Technology

DDC classification: 664

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Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664 WEE (Browse shelf)	1	Not for loan		195833

Total holds: 0

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Previous	664 MIH Characterization of selected indigenous and traditional Sri Lankan foods and development of technological interventions for potentially commercializable food products	664 SAN Postharvest changes and performance at processing of some Sri Lankan vegetables	664 SOM Reduction of cross contamination and extension of shelf life of ready to cook chicken meat treated with extracts of selected medicinal plants	664 WEE Process effect on water droplet size variation in fat spreads	664 WIJ Study of compositional data and the development of methods to determine the fruit content of processed fruit products	664.024 RAN Development of supplementry food formula using locally available nutritionally sound raw materials	664.024 SIR Curing suasages with vagetable nitrate source and nitrate reducing bacteria and introducing natural and organic processed meat concept to Sri Lanka 's processed meat industry	Next

B. App. Sc. (Special ) Thesis Submitted to University of Sri Jayawardenepura.

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