STUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING

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dc.contributor.advisorDr. H.G. Patel
dc.contributor.authorPATEL ARUNKUMAR CHELABHAI
dc.date.accessioned2017-07-27T11:55:57Z
dc.date.available2017-07-27T11:55:57Z
dc.date.issued2008
dc.description.abstractThe present investigation was carried out with a view to develop a technology for manufacturing of dried cheese for use as pizza topping. For this purpose, three types of cheeses were dried viz. fresh Cheddar cheese, mature Cheddar cheese and Mozzarella cheese using vaccum tray dryer installed at Anubhav Dairy, S.M.C College of Dairy Science, Ananden_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810026395
dc.keywordsTECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING, DRYING CHEESE FOR USE AS PIZZA TOPPING, PIZZA TOPPINGen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural Universityen_US
dc.research.problemSTUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPINGen_US
dc.subDairy Technologyen_US
dc.subjectDairy Technologyen_US
dc.subjectStudyen_US
dc.themeDRYING CHEESE FOR USE AS PIZZA TOPPING,en_US
dc.these.typeM.Tech.en_US
dc.titleSTUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPINGen_US
dc.typeThesisen_US
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