Normal view MARC view ISBD view

Studies on Preparation and Storage of Ready- To- Serve Beverage from Apple Ber Juice

By: Cholke Vaibhav BContributor(s): Gaikwad, R.S.[GD]Material type: Text

TextPublication details: Rahuri Mahatma Phule Krishi Vidyapeeth 2018Description: 47ppDDC classification: 664

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	664 (Browse shelf(Opens below))	Available		T09472

Previous		No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664 Key Notes on Food Science and Technology	664 Standardization of Process for Preparation of Leather From Apple Ber	664 Standardization of Process for Preparation of Leather from Beetroot (Beta vulgaris)	664 Studies on Preparation and Storage of Ready- To- Serve Beverage from Apple Ber Juice	664 Studies on Preparation of Leather From Pineapple Fruit	664 Physicochemical Properties of Linseed (Linum usitatissimum) and its Exploitation in Cookies	664 Utilization of Finger Millet (Ragi) For Value Addition of Vermicelli	Next

There are no comments on this title.

to post a comment.