| 000 | 00437nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aPrateek Kumar & Upadhyay K G | ||
| 245 | 0 | _aCompositional and Textural Characteristics of Unripened Mixed Milk Cheddar Cheese Manufactured by Half - whey Salting Technique | |
| 260 | _cJanuary - February 1999 | ||
| 300 | _a32 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c331799 _d331799 |
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