Application of starter cultures for production of shelf-stable pickle from spent hen
dc.contributor.advisor | Berwal, J. S. | en_US |
dc.contributor.author | Bharti, Anju | en_US |
dc.date.accessioned | 2017-06-03T03:21:51Z | |
dc.date.available | 2017-06-03T03:21:51Z | |
dc.date.issued | 2001 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810014072 | |
dc.language.iso | en_US | en_US |
dc.pages | 131, XXVIII | en_US |
dc.publisher | Chaudhary Charan Singh Haryana Agricultural University;Hisar | en_US |
dc.sub | Animal Products Technology | |
dc.subject | Antimycotic efffect, Antioxidant effect, Spices, Cumin, Garlic, Ginger, Mustard, Red chilli, Turmeric | en_US |
dc.these.type | Ph.D | |
dc.title | Application of starter cultures for production of shelf-stable pickle from spent hen | en_US |
dc.type | Thesis | en_US |
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