EVALUATION OF CAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICS, KEEPING QUALITY AND SELECTED PROCESSING RELATED PARAMETERS

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dc.contributor.advisorDr. K D Aparnathi
dc.contributor.authorSHYAM PRAVINBHAI SAGAR
dc.date.accessioned2017-05-22T04:55:45Z
dc.date.available2017-05-22T04:55:45Z
dc.date.issued2012
dc.description.abstractIn a recent past news were fleshing in the media regarding about initiatives taken for industrialization of camel milk in Gujarat. However, the information on organoleptic characteristic, keeping quality and processing related properties of camel milk produce in Gujarat are relatively scarce and much of the information is approximate and fragmental and not reported in the literature. Therefore, the study was conducted to collect camel milk available nearby Anand city and analyze for organoleptic characteristic, keeping quality and processing related properties. The heat stability of cow, buffaloen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011958
dc.keywordsCAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICS,, SELECTED PROCESSING RELATED PARAMETERS,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemEVALUATION OF CAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICS, KEEPING QUALITY AND SELECTED PROCESSING RELATED PARAMETERSen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Chemistryen_US
dc.subjectStudyen_US
dc.themeCAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICSen_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATION OF CAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICS, KEEPING QUALITY AND SELECTED PROCESSING RELATED PARAMETERSen_US
dc.typeThesisen_US
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