Nutritional and Sensory Attributes of Yoghurt Made from Milk of Different Goat Breeds

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dc.contributor.authorKarthikeyan, N.
dc.contributor.authorRaghunath, B.V.
dc.contributor.authorKumaresan, G.
dc.contributor.authorSubash, R.
dc.contributor.authorPrabu, K.
dc.contributor.authorElango, A.
dc.date.accessioned2017-02-28T11:01:36Z
dc.date.available2017-02-28T11:01:36Z
dc.date.issued2013-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810003043
dc.keywordsVeterinary Science, Dairy Processing, Goat milk, Yoghurt, Sensory attributesen_US
dc.language.isoen_USen_US
dc.pages1en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectVeterinary Scienceen_US
dc.subjectDairy scienceen_US
dc.titleNutritional and Sensory Attributes of Yoghurt Made from Milk of Different Goat Breedsen_US
dc.title.alternativeTNV_ISDVC_Y2013_Pg.220-220en_US
dc.typeOtheren_US
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