| Type of Material: | Thesis |
| Title: | Influence of lactic cultures on the stability of minced mutton |
| Researcher: | Ramakrishna Reddy, Gorantla |
| Guide: | Chandrimani, N K |
| Department: | Department of Technology |
| Publisher: | Ch Charan Singh Haryana Agricultural University |
| Place: | Hisar |
| Year: | 1984 |
| Language: | English |
| Subject: | Technology | Food Technology | Meats |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 110218 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 841231t1984||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_110218 |
| 040 | __ | |aHAGU_125004|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aRamakrishna Reddy, Gorantla|eResearcher |
| 110 | __ | |aDepartment of Technology|bCh Charan Singh Haryana Agricultural University|dHisar|eIn |
| 245 | __ | |aInfluence of lactic cultures on the stability of minced mutton |
| 260 | __ | |aHisar|bCh Charan Singh Haryana Agricultural University|c1984 |
| 502 | __ | |bPhD |
| 653 | __ | |aTechnology |
| 653 | __ | |aFood Technology |
| 653 | __ | |aMeats |
| 700 | __ | |aChandrimani, N K|eGuide |
| 905 | __ | |anotification |
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