EVALUATION OF THE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEER

Simple item page
dc.contributor.advisorDr. K. D. Aparnathi
dc.contributor.authorKRISHNA KUMARI ERESAM
dc.date.accessioned2017-06-17T10:11:19Z
dc.date.available2017-06-17T10:11:19Z
dc.date.issued2009
dc.description.abstractStudy of evaluating the selected spices for extending shelf life of paneer was conducted. The entire study was divided into four parts viz. selection of spices, selection of rate of addition of spice, preliminary screening of the spices for their effectiveness in enhancing shelf life of paneer and final testing of the selected spices for their relative efficiency in improving shelf life of paneer. Seven different spices, commonlyen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810021437
dc.keywordsTHE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEER, SHELF LIFE OF PANEER, PANEER,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemEVALUATION OF THE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEERen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Chemistryen_US
dc.subjectStudyen_US
dc.themeSHELF LIFE OF PANEER,en_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATION OF THE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEERen_US
dc.typeThesisen_US
Files
Collections
Theses