STUDIES ON MICROBIOLOGICAL, BIO-CHEMICAL AND SENSORY CHANGES IN MARKET SAMPLES OF HALWASAN DURING STORAGE AT ROOM TEMPERATURE

Simple item page
dc.contributor.advisorDr. J. B. Prajapati
dc.contributor.authorNISHANT VYAS
dc.date.accessioned2017-05-22T05:26:48Z
dc.date.available2017-05-22T05:26:48Z
dc.date.issued2010
dc.description.abstractSixteen samples of Halwasan were collected from 4 different manufacturers (K1, K2, K3 and K4) of Khambhat town market. From each of this source, samples were collected four times at different intervals and examined for microbiological, chemical and sensory profiles. They were stored at room temperature (30 ± 1 ºC) and analyzed for the same parameters at 3, 6 and 9 days of interval. Average total bacterial counten_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011978
dc.keywordsMicrobiological, Bio-chemical and Sensory Changes in Market Samples of Halwasan, Halwasan, , Storage at Room Temperature,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSTUDIES ON MICROBIOLOGICAL, BIO-CHEMICAL AND SENSORY CHANGES IN MARKET SAMPLES OF HALWASAN DURING STORAGE AT ROOM TEMPERATUREen_US
dc.subDairy Microbiologyen_US
dc.subjectDairy Microbiologyen_US
dc.subjectStudyen_US
dc.themeHalwasan, ,en_US
dc.these.typeM.Tech.en_US
dc.titleSTUDIES ON MICROBIOLOGICAL, BIO-CHEMICAL AND SENSORY CHANGES IN MARKET SAMPLES OF HALWASAN DURING STORAGE AT ROOM TEMPERATUREen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
NISHANT VYAS.pdf
Size:
1.63 MB
Format:
Adobe Portable Document Format
Description:
M.Tech Dairy Microbiology
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses