Your search returned 2 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
No cover image available
Biochemical,Textural and Sensory Changes during Ripening of Buffalo Milk Cheddar Cheese Manufactured by Half - Whey Salting Technique

by Prateek Kumar & Upadhyay K G.

Source: Indian Journal of Dairy ScienceMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 1998Availability: Items available for loan: 1 .

Place hold Add to cart
No cover image available
Compositional and Textural Characteristics of Unripened Mixed Milk Cheddar Cheese Manufactured by Half - whey Salting Technique

by Prateek Kumar & Upadhyay K G.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: January - February 1999Availability: Items available for loan: 1 .

Place hold Add to cart
Pages



Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha