| Type of Material: | Thesis |
| Title: | Studies on the use of nicin producing starter cultures and its role in preventing spoilage and improving quality of cheddar cheese |
| Researcher: | Mukundan, M |
| Guide: | Natrajan, A M |
| Department: | Department of Veterinary Sciences |
| Publisher: | National Dairy Research Institute |
| Place: | Karnal |
| Year: | 1991 |
| Language: | English |
| Subject: | Veterinary Sciences | Dairy Science | Flavour | Cheddar Cheese | Goat Milk | Enzymes |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 8277 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 911231t1991||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_8277 |
| 040 | __ | |aNDRI_132001|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aMukundan, M|eResearcher |
| 110 | __ | |aDepartment of Veterinary Sciences|bNational Dairy Research Institute|dKarnal|eIn |
| 245 | __ | |aStudies on the use of nicin producing starter cultures and its role in preventing spoilage and improving quality of cheddar cheese |
| 260 | __ | |aKarnal|bNational Dairy Research Institute|c1991 |
| 502 | __ | |bPhD |
| 653 | __ | |aVeterinary Sciences |
| 653 | __ | |aDairy Science |
| 653 | __ | |aFlavour |
| 653 | __ | |aCheddar Cheese |
| 653 | __ | |aGoat Milk |
| 653 | __ | |aEnzymes |
| 700 | __ | |aNatrajan, A M|eGuide |
| 905 | __ | |anotification |
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