Technical evaluation of preparation and storage of mozzarella pre-cheese
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 637.352 A44T
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 637.352 A44T (Browse shelf(Opens below)) | Not for loan | 249976 | ||
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Mohinder Singh Randhawa Library | T 637.352 A44T (Browse shelf(Opens below)) | Not for loan | 249977 |
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The present investigation was carried out on the technical evaluation of preparation and storage of Mozzarella pre-cheese. Mozzarella cheese was prepared from buffalo milk with different levels of fat (2, 3, 4 and 5%). On the basis of sensory scores of Mo
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