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Comaparision between the composition of ghee obtained from Ripened cream fermented with different microbial cultures

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Publication details: Mumbai S.N.D.T. Women's University 2015Description: iv, 75

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Item type	Current library	Call number	Status	Barcode
Dissertation	SNDT Juhu	637.2 Deo (Browse shelf(Opens below))	Available	JD3144

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Previous	637.133 Vat Efficacy of milk boilers and water filters	637.143 Hal/Hed Drying milk and milk products	637.143 Hal/Hed Drying of milk and milk products	637.2 Deo Comaparision between the composition of ghee obtained from Ripened cream fermented with different microbial cultures	637.3 Chr Cheese and cheese-making	637.3 Dav Cheese Vol.II	637.3 Dav Cheese	Next

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