DEVELOPMENT OF A NEW HIGH PROTEIN, ACID TYPE DAIRY FOOD BY USING DIFFERENT BACTERIAL OULTURES

Simple item page
dc.contributor.advisorJAIN, S. C.
dc.contributor.authorGANDHI, NARESH KUMAR
dc.date.accessioned2020-01-17T10:35:23Z
dc.date.available2020-01-17T10:35:23Z
dc.date.issued1974
dc.description31052017_0005_0034_007021.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810141216
dc.keywordsFOOD SCIENCE AND TECHNOLOGY, WHEY, SKIM MILK, TOTAL SOLIDS, HOMOGENIZATION, PASTEURIZATION
dc.language.isoENGLISH
dc.pages62
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA
dc.subBasic Sciences and Humanities
dc.these.typeM.Sc
dc.titleDEVELOPMENT OF A NEW HIGH PROTEIN, ACID TYPE DAIRY FOOD BY USING DIFFERENT BACTERIAL OULTURES
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
31052017_0005_0034_007021.pdf
Size:
15.66 MB
Format:
Adobe Portable Document Format
Download
Collections
Thesis