Effect of heating and chilling on the compositional and structural properties of fat globule membrane from recombined milk.

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dc.contributor.advisorSingh, Ajit
dc.contributor.authorJanbandhu, T.J.
dc.date.accessioned2016-05-05T15:12:50Z
dc.date.available2016-05-05T15:12:50Z
dc.date.issued1990
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/65823
dc.language.isoenen_US
dc.publisherNDRI, Karnalen_US
dc.relation.ispartofseriesP-475;
dc.subDairy Chemistry
dc.subjectanimal husbandry, proteins, fats, lipids, milk products, enzymes, skim milk, acidity, fatty acids, fruitsen_US
dc.these.typePh.D
dc.titleEffect of heating and chilling on the compositional and structural properties of fat globule membrane from recombined milk.en_US
dc.typeThesisen_US
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