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Quality assessment of misty dahi prepared from filled milk

Sonraí Bibleagrafaíochta
Príomhúdar:	Magma Thomas
Formáid:	Printed Book
Teanga:	Undetermined
Foilsithe:	College of veterinary and animal sciences 2003 Mannuthy

Míreanna Comhchosúla

Quality assessment of misty dahi prepared from filled milk
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Effect of nisin on the keeping quality of Dahi
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le: Rajakrishnan, V.
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Assessment of bacterial quality and shelf life of pasteurized milk
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Method of Preparation of Curd and Acidophilus Milk from the Combination of Oats and Cow Milk
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Study on biodiversity of lactic acid bacteria from conventional curd (Dahi)
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