EFFECT OF DIFFERENT PROCESSING CONDITIONS ON THE PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS OF CHEDDAR CHEASE PREPARED FROM DIFFERENTT MILK SOURCES ABDUL REHMAN(PSFT02173004)

By: Material type: TextTextSeries: 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
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Item type Current library Collection Call number Status Date due Barcode Item holds
Thesis 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
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