Improvement of Nutritional Quality of Fish during Conventional Frying Process A Novel Approach Using Artificial Intelligence

dc.contributor.guide	J. Chakrabarty and A. Bhattacharjee
dc.coverage.spatial
dc.creator.researcher	Tithli Sadhu
dc.date.accessioned	2023-02-17T08:12:32Z
dc.date.available	2023-02-17T08:12:32Z
dc.date.awarded	2022
dc.date.completed	2022
dc.date.registered	2019
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent
dc.identifier.uri	http://hdl.handle.net/10603/459683
dc.language	English
dc.publisher.institution	Chemistry
dc.publisher.place	Durgapur
dc.publisher.university	National Institute of Technology Durgapur
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Engineering
dc.subject.keyword	Engineering and Technology
dc.subject.keyword	Engineering Chemical
dc.title	Improvement of Nutritional Quality of Fish during Conventional Frying Process A Novel Approach Using Artificial Intelligence
dc.title.alternative
dc.type.degree	Ph.D.