Biochemical and microbiological changes during ripeinig of cheddar cheese from buffalo milk supplemented with goat milk

By: Rao KHMaterial type: TextTextPublication details: November - December 2007Description: 626 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
44;6 Available JA08945

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