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Quality of Dudh churpi as Influenced by Fat Level in Cooking Milk and Cooking Time of Prechurpi

By: Hossain S A et alMaterial type: Text

TextPublication details: January - February 1999Description: 19 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		36;1	Available		JA00704

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