HEAT STABILITY OF GOAT MILK AS AFFECTED BY THE ADDITION OF 2-DEOXYRIBOSE AND UREA AND ITS RELATION WITH SOME PHYSICO-CHEMICAL ATTRIBUTES

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dc.contributor.advisorGhatak, Dr. P. K.
dc.contributor.advisorBandyopadhyay, Dr. A. K.
dc.contributor.advisorMisra, Dr. A. K.
dc.contributor.authorMukherjee, Dipen
dc.date.accessioned2019-02-20T07:05:41Z
dc.date.available2019-02-20T07:05:41Z
dc.date.issued1991
dc.identifier.otherD 23
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810096038
dc.keywordsHEAT STABILITY OF GOAT MILK; RELATION WITH SOME PHYSICO-CHEMICAL ATTRIBUTESen_US
dc.language.isoenen_US
dc.pages1-61p.; i-xven_US
dc.publisherKolkataen_US
dc.subDairy Chemistryen_US
dc.subjectnullen_US
dc.themeHEAT STABILITY OF GOAT MILK AS AFFECTED BY THE ADDITION OF 2-DEOXYRIBOSE AND UREA AND ITS RELATION WITH SOME PHYSICO-CHEMICAL ATTRIBUTESen_US
dc.these.typeM.Scen_US
dc.titleHEAT STABILITY OF GOAT MILK AS AFFECTED BY THE ADDITION OF 2-DEOXYRIBOSE AND UREA AND ITS RELATION WITH SOME PHYSICO-CHEMICAL ATTRIBUTESen_US
dc.typeThesisen_US
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