Characterization of bioactive peptides generated in low sodium cheddar cheese during ripening.

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dc.contributor.advisorMann, Bimlesh
dc.contributor.author., Rita
dc.date.accessioned2021-04-07T10:22:34Z
dc.date.available2021-04-07T10:22:34Z
dc.date.issued2018
dc.identifier.citationP-1633en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810163397
dc.language.isoEnglishen_US
dc.pages217 p.en_US
dc.publisherICAR-National Dairy Research Institute, Karnalen_US
dc.subDairy Chemistryen_US
dc.themeAcademic Researchen_US
dc.these.typePh.Den_US
dc.titleCharacterization of bioactive peptides generated in low sodium cheddar cheese during ripening.en_US
dc.typeThesisen_US
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