Qualitative changes of yoghurt prepared from milk preserved by different methods

Схожие документы

• Qualitative changes of yoghurt prepared from milk preserved by different methods
  по: Prasad V
  Опубликовано: (1990)
• IMPACT OF ANTIBIOTIC RESIDUES IN MILK ON THE QUALITY OF DAHI AND YOGHURT
  по: ASWATHY K 17MSVM 24
  Опубликовано: (2019)
• Effect of preservatives on milk solids in cow and buffalo milk
  по: C T Sathian, et al.
  Опубликовано: (2001)
• Use of condensed coconut water in yoghurt
  по: P I Geevarghese, et al.
  Опубликовано: (1996)
• Milk and milk products: Prepared for the use of agriculture college students
  по: clarence Henry Eckler, et al.
  Опубликовано: (1957)