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Use of Adsorbents to Reduce Acrylamide Concentration in Fried Foods

By:

Hafiz Abdul-Rahman, FA20-RMT-007

Contributor(s):

, Assistant Profesor [Supervisor]

Material type: Text

TextPublication details: CUI, Lahore CampusDescription: Hard copy is available in the library, please contact library help desk for servicesSubject(s):

Chemical Engineering -- Chemical Engineering

DDC classification:

510 MUH TD

Online resources:

Please click to access online resouce through CUI Lahore Repository

Dissertation note: To fullfill the requirement of the degree MS Thesis COMSATS University Islamabad, Lahore Campus

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode	Item holds
Thesis/Dessertations/Reports	COMSATS University Lahore Campus	510 MUH (Browse shelf(Opens below))	1	Not for loan		LHR TP 8087

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Previous	510 MUH On m polynomial of two dimensional kagome lattice	510 MUH On entropy measures of graph structures and their applications	510 MUH Solutions of some mathematical models by homotopy perturbation method	510 MUH Use of Adsorbents to Reduce Acrylamide Concentration in Fried Foods	510 MUH New Fractional Extensions of Hadamard Mercer Inequalities	510 MUH Mostar invariants of different families of graphs	510 MUH Applications of lump, rogue wave and their interactions for nonlinear equations	Next

To fullfill the requirement of the degree MS Thesis COMSATS University Islamabad, Lahore Campus

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