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Effect of Lactoperoxidase system on preparation of curd from cow milk. Chavan, S. R; Bhosale, D. N [Gd]

By: Chavan, S RContributor(s): Bhosale, D N (Gd) | Bhosale, D. N [Gd] | Chavan, S R | Chavan, S. RMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1993Description: 56 ppOther title: Effect of Lactoperoxidase system on preparation of curd from cow milkSubject(s): Dairy ScienceDDC classification: 637/CHA

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	637/CHA (Browse shelf(Opens below))	1	Available		T03054

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Previous	637/CAM Science of Providing Milk for man	637/CHA Studies on composition of milk yield of jersey Gir crossbred cows	637/CHA Studies on changes in composition of colostrum to normal milk in deccani and crossbred sheep	637/CHA Effect of Lactoperoxidase system on preparation of curd from cow milk.	637/CHA Studies on Preparation of Kulfi from cow milk and mixed milk.	637/CHA Comparative study of adulterated and wholesome milk samples using density meter and cryoscope.	637/CHA Studies on preservation of khoa using solar radiation and microwaves.	Next

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