Normal view MARC view ISBD view

Quality enhancement of chhana podo (baked sweet cottage cheese) with application of antioxidant and antimicrobial based film

B, Ashritha

Quality enhancement of chhana podo (baked sweet cottage cheese) with application of antioxidant and antimicrobial based film - GADVASU, Ludhiana Dairy Technology 2022 - 96p.

Guided by Dr. S. Siva kumar

Subjects--Topical Terms:
Dairy Technology

Dewey Class. No.: 637.356 A81Q

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)