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Effect of temperature and PW on chemical composition and sensory properties of custard Apple pulp. Bhand, J. K; Kotecha, P. M [Gd]

By: Bhand, J KContributor(s): Bhand, J K | Bhand, J. K | Kotecha, P M (Gd) | Kotecha, P. M [Gd]Material type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1998Description: 59ppOther title: Effect of temperature and PW on chemical composition and sensory properties of custard Apple pulpSubject(s): Food Science and TechnologyDDC classification: 664/BHA

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/BHA (Browse shelf(Opens below))	1	Available		T04045

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