Study on Effect of Addition of Different Levels of Pomegranate Fruit on Sensory Quality of Goat Milk Yoghurt

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dc.contributor.authorRaghunath, B.V.
dc.contributor.authorKarthikeyan, N.
dc.contributor.authorKumaresan, G.
dc.contributor.authorElango, A.
dc.contributor.authorSubash, R.
dc.contributor.authorPrabu, K.
dc.contributor.authorVinodkumar, G.
dc.date.accessioned2017-03-02T05:29:12Z
dc.date.available2017-03-02T05:29:12Z
dc.date.issued2013-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810003542
dc.keywordsVeterinary Science, Dairy Science, Dairy Value Addition, Yoghurt, Goat milk, Pomegranateen_US
dc.language.isoen_USen_US
dc.pages2en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectVeterinary Scienceen_US
dc.subjectDairy scienceen_US
dc.titleStudy on Effect of Addition of Different Levels of Pomegranate Fruit on Sensory Quality of Goat Milk Yoghurten_US
dc.title.alternativeTNV_ISDVC_Y2013_Pg.266-267en_US
dc.typeOtheren_US
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