EFFECT OF DIFFERENT PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS OF CHEDDAR CHEASE PREPARED FROM DIFFERENTT MILK SOURCES ABDUL REHMAN(PSFT02173004)
Material type: TextSeries: EFFECT OF DIFFERENT PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS OF CHEDDAR CHEASE PREPARED FROM DIFFERENTT MILK SOURCESPublication details: The university of Lahore uol 2019Description: xiv,81p: 25cmDDC classification:- 613 ABD-E 2019 DDNS -55
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
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Thesis | Department of Diet and Nutrition Sciences Library On Display | Not for loan and check out is restricted/ Use in the Library only | 613 ABD-E 2019 DDNS -55 (Browse shelf(Opens below)) | Not for loan | DDNS -55 |
Total holds: 0
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