SHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGES

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dc.contributor.advisorDr. H. G. Patel
dc.contributor.authorJay. S. Makhecha
dc.date.accessioned2017-05-20T10:20:36Z
dc.date.available2017-05-20T10:20:36Z
dc.date.issued2012
dc.descriptionThe present study was planned with an objective to assess the shelf life of Thabdi using selected packaging materials at room temperature (30±2ºC) and refrigeration temperature (7±2ºC) and to study the compositional, physico-chemical, microbial, sensory and textural changes taking place in packed Thabdi at regular interval of storage. Thabdi was prepared according to theen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011830
dc.keywordsSHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGES, THABDI, PACKAGESen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemSHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGESen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStudyen_US
dc.themeSHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGESen_US
dc.these.typeM.Tech.en_US
dc.titleSHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGESen_US
dc.typeThesisen_US
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