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Studies of effect of varieties and strains of saccharomyces cerevisiate on the quality of Ber wine. Kambale, S. B; Chougule, B. A [Gd]

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

TextPublication details: MPKV, Rahuri MPKV, Rahuri 1998Description: 84ppOther title: Studies of effect of varieties and strains of saccharomyces cerevisiate on the quality of Ber wineSubject(s): Food Science and TechnologyDDC classification: 664/KAM

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664/KAM (Browse shelf(Opens below))	1	Available		T04047

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Previous	664/KAI` Studies on Storage of Ber candy.	664/KAL Effect of processing on formation of resistant starch in Bakery products.	664/KAL Studies on physico-chemical properties and bread making qualities of different wheat cultivars	664/KAM Studies of effect of varieties and strains of saccharomyces cerevisiate on the quality of Ber wine.	664/KAM Studies on extension of shelf-life of custard apple fruits.	664/KAP Studies on preparation of wine from custard apple.	664/KAR Sausage Processing 1972	Next

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