TESTING OF THE COMMON HERBS FOR THEIR COMPATIBILITY IN PANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEER

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dc.contributor.advisorDr. K. D. Aparnathi
dc.contributor.authorBUCH SHWETA ARUNKUMAR
dc.date.accessioned2017-07-04T10:20:28Z
dc.date.available2017-07-04T10:20:28Z
dc.date.issued2010
dc.description.abstractPaneer is an important heat and acid coagulated indigenous dairy product. The poor keeping quality of paneer is a major obstacle in its large scale industrial production. A great deal of study has been carried out for enhancing the shelf life of paneer employing various preservatives and preservation methods. Now-a-days consumers are interested in having foods that are natural or close to natural, minimally processed and free of chemical preservativesen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810024218
dc.keywordsPANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEER, PRESERVATIVES FOR PANEER, TESTING OF THE COMMON HERBSen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemTESTING OF THE COMMON HERBS FOR THEIR COMPATIBILITY IN PANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEERen_US
dc.subDairy Chemistryen_US
dc.subjectAnalysisen_US
dc.themePANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEERen_US
dc.these.typeM.Techen_US
dc.titleTESTING OF THE COMMON HERBS FOR THEIR COMPATIBILITY IN PANEER AND EVALUATION OF THE SELECTED HERBS AS PRESERVATIVES FOR PANEERen_US
dc.typeThesisen_US
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