Effect of ulttapasteurization of whole egg liquid and frozen yolk on performance in custards and cakes
| dc.contributor.advisor | Panda, P. c | |
| dc.contributor.author | Bharti, Anju | |
| dc.date.accessioned | 2018-10-09T09:32:09Z | |
| dc.date.available | 2018-10-09T09:32:09Z | |
| dc.date.issued | 1997 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810077691 | |
| dc.keywords | Egg Liquid and Frozen | |
| dc.language.iso | English | |
| dc.pages | 150p. | |
| dc.publisher | College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar | |
| dc.sub | Animal Products Technology | |
| dc.these.type | M.Sc | |
| dc.title | Effect of ulttapasteurization of whole egg liquid and frozen yolk on performance in custards and cakes | |
| dc.type | Thesis |