JDBI Learning Resource Center

A comparative study on the organoleptic properties and chemical composition of fermented and instant vegan cheese

By: Sruti Agarwal.
Contributor(s): Sudeshna Pramanik [Supervisor].
Material type: TextTextSubject(s): FOOD CHEMISTRYDDC classification: 2017/FN-5
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Item type Current library Call number Status Date due Barcode
THESIS JDBI Learning Resource Center 2017/FN-5 (Browse shelf(Opens below)) Available T553

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