| 000 | 00826nam a2200217Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1981 xx 000 0 und d | ||
| 082 | _aT 637.3 C32S | ||
| 100 | _aCHAWLA, Meenakshi | ||
| 245 | 0 | _aStudies on the preparation of cottage cheese using buffalo milk | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1981 |
||
| 300 | _a53,4L | ||
| 520 | _aThe investigation was conducted on the preparation of cottage cheese Buffalo's skim milk at 9 & 10% SNF level and reconstituted skim milk at 85 & 9% SNF levels and cow's skim milk at 85, 9 & 10% S.NF level were used for American cottage cheese while buffa | ||
| 650 | _aCOTTAGE CHEESE | ||
| 653 | _aACID COAGULATED SPICED. | ||
| 653 | _aCOTTAGE CHEESE | ||
| 653 | _aCOTTAGE CHEESE | ||
| 653 | _aDAIRY | ||
| 653 | _aRENNET | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c65666 _d65666 |
||