Study of the effect of pretreatment of buffalo milk cream on the keeping quality of butter

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Material type: Text

TextPublication details: Ludhiana PAU 1977Edition: Food Science and TechnologyDescription: 29cm. 49+5LSubject(s):

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Summary: Three experimental lots of butter were prepared from the buffalo milk cream, pasteurized at 71

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.13 B21S (Browse shelf(Opens below))	Not for loan		135409

Three experimental lots of butter were prepared from the buffalo milk cream, pasteurized at 71

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