STUDY ON BIOPRESERVATION OF OIOA AND PANEER USING LACTOFERRIN
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Date
2009
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
I'he problem of food spoilage has always plagued man. Early attempts to preserve foods were based on readily available substance and process. To further extend the shelf life of perishable products without the loss of aesthetic qualities and to meet the demand of long distance transportation, storage and distribution, the process of canning and with it the adoption of chemical preservation came into existence