PREVALENCE OF Listeria monocytogenes IN INDIAN TRADITIONAL MILK PRODUCTS

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dc.contributor.authorSuriyapriya, S.
dc.contributor.authorSelvan, P.
dc.contributor.authorSureshkannan, S.
dc.contributor.authorPorteen, K.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T09:44:18Z
dc.date.available2019-09-09T09:44:18Z
dc.date.issued2015
dc.descriptionTNV_TH_2015_MTM13004en_US
dc.description.abstractA study to assess the prevalence of L. monocytogenes in Indian traditional milk products was conducted. Among the five major categories of traditional dairy products viz., Fat rich, Heat and acid coagulated, Heat desiccated, Fermented products and Dairy puddings & desserts, one dairy product in each category that has been preferred by most consumers was identified through a survey conducted at Chennai, Tamilnadu and thereby Ghee, Rasagolla, Gulahjamun, Curd and Payasam were chosen.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127120
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-3en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titlePREVALENCE OF Listeria monocytogenes IN INDIAN TRADITIONAL MILK PRODUCTSen_US
dc.typeThesisen_US
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