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ThesisItem Open Access Residual effect of lactoperoxidase system preserved buffalo milk on the processing technology of Cottage Cheese(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Babur, Randhir Singh; Srivastava, D. NThesisItem Open Access Standardisation of paneer technology and its preservation(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1993) Kumar, Suresh; Kapoor, C. MThesisItem Open Access Utilization Of Ghee Residue In Flour Based Recipes (Burfi And Panjiri)(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1996) Mehta, Simmi; Dabur, RSThesisItem Open Access Comparative Study of Different Methods of Drying Casein and Its Effect on the Quality and Cost(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1996) Mytle, Nutan; Mytle, NutanThesisItem Open Access The study on ready-to-cook kheer -mix(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1996) Vashista, Seema; Kapoor, C. MThesisItem Open Access Manufacture of butter of high spreadability(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1996) Gupta, Vandana; Kapoor, C. MThesisItem Open Access Effect of anti-stress herbal additives on meat quality of broilers(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1995) Dalal, Satyavir Singh; Panda, P. CThesisItem Open Access Enzyme based flavoured tenderizing marinades in culled chicken meat for development of meat patties(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1995) Khanna, Nita; Panda, P. CThesisItem Open Access Application of starter cultures for the production of dry sausages(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Kumar, Rajesh; Berwal, J. S