Role of streptococcus lactis subsp diacetilactis on the production of flavour in ghee.
dc.contributor.advisor | Srinivasan, R.A. | |
dc.contributor.author | Singh, Jagjit | |
dc.date.accessioned | 2020-03-06T08:27:55Z | |
dc.date.available | 2020-03-06T08:27:55Z | |
dc.date.issued | 1982 | |
dc.identifier.citation | P-547 | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810144337 | |
dc.language.iso | en | en_US |
dc.pages | 290 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 | Ph.D | en_US |
dc.title | Role of streptococcus lactis subsp diacetilactis on the production of flavour in ghee. | en_US |
dc.type | Thesis | en_US |