Studies On The Incorporation Of Safflower To Enhance Polyunsaturated Fatty Acids In Butter

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dc.contributor.advisorShive Kumar, (MAJOR)
dc.contributor.advisorRamakota reddy, C
dc.contributor.advisorSharma, B.J.R
dc.contributor.advisorSatyanarayana, A
dc.contributor.authorVeerabhadra Reddy, Kouluri
dc.date.accessioned2017-10-25T06:16:48Z
dc.date.available2017-10-25T06:16:48Z
dc.date.issued1990-04
dc.descriptionTHESESen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810033771
dc.keywordsSafflower ;Polyunsaturated Fatty Acids;Butteren_US
dc.language.isoenen_US
dc.pages127en_US
dc.publisherSRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIAen_US
dc.subDairy Technologyen_US
dc.subjectnullen_US
dc.themeStudies On The Incorporation Of Safflower To Enhance Polyunsaturated Fatty Acids In Butteren_US
dc.these.typeM.V.Sc.en_US
dc.titleStudies On The Incorporation Of Safflower To Enhance Polyunsaturated Fatty Acids In Butteren_US
dc.typeThesisen_US
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