Role of selected startre cultures in the development of flavour during the ripening of cheddar cheese
dc.contributor.advisor | Ranganathan, B. | |
dc.contributor.author | Relan, Deepak | |
dc.date.accessioned | 2019-08-27T05:45:44Z | |
dc.date.available | 2019-08-27T05:45:44Z | |
dc.date.issued | 1972 | |
dc.identifier.citation | M-215 | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810124042 | |
dc.language.iso | en | en_US |
dc.pages | 86 p. | en_US |
dc.publisher | NDRI, Karnal | en_US |
dc.sub | Dairy Technology | en_US |
dc.subject | null | en_US |
dc.theme | Academic Research | en_US |
dc.these.type | M.Sc | en_US |
dc.title | Role of selected startre cultures in the development of flavour during the ripening of cheddar cheese | en_US |
dc.type | Thesis | en_US |