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Incorporation of gulkand in icecream preparation. Ahire, J N; Walunjkar, R. B [Gd]

By: Ahire, J NContributor(s): Ahire, J N | Walunjkar, R B (Gd) | Walunjkar, R. B [Gd]Material type: Text

TextPublication details: MPKV, Rahuri MPKV, Rahuri 2001Description: 42+XIII ppOther title: Incorporation of gulkand in icecream preparationSubject(s): Dairy ScienceDDC classification: 637/AHI

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	637/AHI (Browse shelf(Opens below))	1	Available		T04540

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Previous	637/AHI Studies on Composition of milk and milk yield of HFX Gir crosbreed progeny	637/AHI A base level study on production processing and distribution of milk in project affected villages around Mahatma phule Krishi Vidyapeeth, Rahuri	637/AHI Studies on Chakka whey : Content and Recovery of Detalactoglobulin	637/AHI Incorporation of gulkand in icecream preparation.	637/AHI Studies on effect of preservatives and packages on keeping quality of shrikhand.	637/AHI Assessment of hygienic practices followed at milk chilling plants along with the quality of milk handled in Ahmednagar district.	637/AHI Studies on effect of herbal preservatives on the shelf life of Pedha	Next

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