Influence of bacterial cells on oxidative stability of ghee prepared by different methods during storage
dc.contributor.advisor | Srinivasan, R.A. | |
dc.contributor.author | Kumar, C. Sree | |
dc.date.accessioned | 2019-07-11T10:50:17Z | |
dc.date.available | 2019-07-11T10:50:17Z | |
dc.date.issued | 1982 | |
dc.identifier.citation | M-869 | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113980 | |
dc.language.iso | en | en_US |
dc.pages | 87 p. | en_US |
dc.publisher | ICAR-NDRI, Karnal | en_US |
dc.sub | Dairy Microbiology | en_US |
dc.subject | null | en_US |
dc.theme | Academic Research | en_US |
dc.these.type | M.Sc | en_US |
dc.title | Influence of bacterial cells on oxidative stability of ghee prepared by different methods during storage | en_US |
dc.type | Thesis | en_US |