IndCat

1	Evaliation of some plum cultivars for production of sparkling wine by Method champenoise using biological deacidification and for stabilization
2	Evaluation of Some Plum cultivars for Production of Sparkling Wine by Methode Champenoise using Biological Deac Dification and Foam Stabilization
Language:	English
3	Utilisation of seabukthorn Hippophae sp for preparation and evaluation of some value added products
4	Production and evaluation of bicolour from plum pomace for use in food products
Language:	English
5	Preparation and evaluatrion of debittered time juice and concentrate
6	Production and evaluation of microbial colours using apple pomace
Language:	English
7	Lactic acid fermentation of some vegetables for production development and bacteriocin production