Effect of organic acidulant on the keeping quality of cooked and peeled quail eggs

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TextPublication details: GBPUA&T Pantnagar 1989Description: 99Subject(s):

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Dissertation note: M.Sc. Foods and Nutrition

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 641.675 P189E (Browse shelf(Opens below))		Available		322688
Thesis	Govind Ballabh Pant University of Agriculture and Technology	TH 641.675 P189E :2 (Browse shelf(Opens below))	:2	Available		322689

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Previous	TH 641.35655 B575 N Nutritional quality evaluation of soybean varieties	TH 641.371 A277 S Studies on acidophilus milk	TH 641.371 A277 S Studies on acidophilus milk	TH 641.675 P189E Effect of organic acidulant on the keeping quality of cooked and peeled quail eggs	TH 641.675 P189E :2 Effect of organic acidulant on the keeping quality of cooked and peeled quail eggs	TH 641.815 S617 S Study of physico-chemical rheological and bread making characteristics of some U.P. hill wheats	TH 641.815 S617 S Study of physico-chemical rheological and bread making characteristics of some U.P. hill wheats	Next

M.Sc. Foods and Nutrition

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