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ThesisItem Open Access Studies on development of low fat meat rolls using fat replacers(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 2002) Yadav, Sanjay; Sharma, D. PThesisItem Open Access Standardization of processing technology of lassi/butter milk(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Sheoran, Kanta; Dabur, R. SThesisItem Open Access UTILIZATION OF BUTTERMILK IN PREPARATION OF COTTAGE CHEESE(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 2000) Ademe, Alemu Admas; Kapoor, C. MThesisItem Open Access Effect of ulttapasteurization of whole egg liquid and frozen yolk on performance in custards and cakes(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 1997) Bharti, Anju; Panda, P. cThesisItem Open Access Assessment of quality of market milk sold in Hisar city(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1997) Dahiya, Rekha; Srivastava, D. NThesisItem 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 Study on the quality of milk powders manufactured in haryana(College of Animal Sciences Chaudhary Charan Singh Haryana Agricultural University Hisar, 1997) Kadian, Amrita; Srivastava, D. NThesisItem 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. M