Effect of Starter Culture and Temperature of Clarification on the Total Conjugated Linoleic Acid of Deshi Ghee

By: B S BectorMaterial type: TextTextPublication details: January - February 2003Description: 74 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
40;1 Available JA02687

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