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Effect of methods of preparation and storage on quality of dried. Mali, B. B; Chougule, B. A [Gd]

By: Mali, B BContributor(s): Chougule, B A (Gd) | Chougule, B. A [Gd] | Mali, B B | Mali, B. BMaterial type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1997Description: 67ppOther title: Effect of methods of preparation and storage on quality of driedSubject(s): Food Science and TechnologyDDC classification: 664/MAL

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/MAL (Browse shelf(Opens below))	1	Available		T04040

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Previous	664/LYA Some Sovoury Food Products	664/MAC Instrumental Methods of Food Analysis	664/MAL Investigation on nutritional quality of subsbul leucocephala seeds: chemical composition and effects of heat treatment on antinutrients	664/MAL Effect of methods of preparation and storage on quality of dried.	664/MAL Studies on Preparation and storage of preserve and powder from sapota.	664/MAL Studies on preparation on raisins from Non-ga treated grapes.	664/MAN Utilization of high acid cow milk for preparation of exam butter and ghee	Next

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