| Type of Material: | Thesis |
| Title: | Studies on technological and quality aspects of low fat table spread prepared by blending to table and cheddar cheese |
| Researcher: | Singh, Rakesh Kumar |
| Guide: | Rameshchandra |
| Department: | Department of Dairy Science |
| Publisher: | Allahabad Agricultural Institute |
| Place: | Allahabad |
| Year: | 2011 |
| Language: | English |
| Subject: | Dairy Science | Dairy Technology |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 239553 | |
| 003 | IN-AhILN | |
| 005 | 2011-10-11 09:59:02 | |
| 008 | __ | 111011t2011||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_239553 |
| 040 | __ | |aALAG_211007|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aSingh, Rakesh Kumar|eResearcher |
| 110 | __ | |aDepartment of Dairy Science|bAllahabad Agricultural Institute|dAllahabad |
| 245 | __ | |aStudies on technological and quality aspects of low fat table spread prepared by blending to table and cheddar cheese |
| 260 | __ | |aAllahabad|bAllahabad Agricultural Institute|c2011 |
| 502 | __ | |bPhD |
| 653 | __ | |aDairy Science |
| 653 | __ | |aDairy Technology |
| 700 | __ | |aRameshchandra|eGuide |
| 905 | __ | |anotification |
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