Dr. K. D. AparnathiKRISHNA KUMARI ERESAM2017-08-042017-08-042009http://krishikosh.egranth.ac.in/handle/1/5810027370Study of evaluating the selected spices for extending shelf life of paneer was conducted. The entire study was divided into four parts viz. selection of spices, selection of rate of addition of spice, preliminary screening of the spices for their effectiveness in enhancing shelf life of paneer and final testing of the selected spices for their relative efficiency in improving shelf life of paneerenDairy ChemistryStudyThesis