Evaluation of effect of selected spices on proteolytic activity and shelf life of cream cheese

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TextPublication details: Anand AAU 2021Description: 111Subject(s):

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Dissertation note: M.Tech 2021 Dr. Smitha Balakrishna

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis and Dissertation	Anand Agricultural University	637.1 SAJ-E (Browse shelf(Opens below))	Not for loan		079292

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	No cover image available No cover image available	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	637.1 RAS-M Milk Hygiene and Safety	637.1 RAT-I Influence of Incorporation of whey protein concentrate on quality and yield of Gulabjamun	637.1 RAU-E Evaluation Curry leaf and Lemongrass as a natural novel flavouring for Ice Cream	637.1 SAJ-E Evaluation of effect of selected spices on proteolytic activity and shelf life of cream cheese	637.1 SAV-D DEvelopment of strip based test for detection of urea adulteration in Milk	637.1 SHA-D Development of finger millet enriched probiotic fermented milk product	637.1 SHA-D Development of nitorgen distribution based approach to detect adulteration of milk with non-protein nitrogenous compounds	Next

M.Tech 2021 Dr. Smitha Balakrishna

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Anand Agricultural University (AAU)