Study of the effect of pretreatment of buffalo milk cream on the keeping quality of butter
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 637.13 B21S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 637.13 B21S (Browse shelf(Opens below)) | Not for loan | 135409 |
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Three experimental lots of butter were prepared from the buffalo milk cream, pasteurized at 71
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