ShareSTUDIES ON KEEPING QUALITY OF GHARI PREPARED FROM COW AND BUFFALO MILK.
Author(s) : KHADER V., BHAVANA D. B.
Type of article: Article
Summary
DETERMINATION OF THE KEEPING QUALITY OF THIS PRODUCT, A DERIVATE FROM KHOA, DURING STORAGE AT 278-280 K (5-7 DEG C) OR AT 293-300 K (20-27 DEG C). DEVELOPMENT OF FATTY ACID AND AMINO-ACID CONTENTS AND RANCIDITY. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-6346.
Details
- Original title: STUDIES ON KEEPING QUALITY OF GHARI PREPARED FROM COW AND BUFFALO MILK.
- Record ID : 1984-1942
- Languages: English
- Source: J. Sci. Food Agric. - vol. 34 - n. 7
- Publication date: 1983
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Chilling; Dairy product
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- Author(s) : PICKER H.
- Date : 1980
- Languages : German
- Source: Milchforsch.-Milchprax. - vol. 22 - n. 4
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- Date : 1997/05
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- Author(s) : MARTH E.
- Date : 1988
- Languages : English
- Source: Dairy Food Sanit. - vol. 8 - n. 8
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- Author(s) : FIL'CAKOVA N. N.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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COMPARISON OF DIFFERENT MEDIA FOR THE QUANTITAT...
- Author(s) : ENGEL G.
- Date : 1982/12
- Languages : German
- Source: Milchwissenschaft - vol. 37 - n. 12
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