Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/176271
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialDairy Microbiology
dc.date.accessioned2017-10-23T10:03:41Z-
dc.date.available2017-10-23T10:03:41Z-
dc.identifier.urihttp://hdl.handle.net/10603/176271-
dc.description.abstractAbstract Given newline
dc.format.extentn.d.
dc.languageEnglish
dc.relation-
dc.rightsuniversity
dc.titleProduction and quality evaluation of herbal yogurt
dc.title.alternative-
dc.creator.researcherYadav Keerti
dc.subject.keywordAntioxidant
dc.subject.keywordBacteria
dc.subject.keywordFood
dc.subject.keywordOxygen
dc.description.noteReferences Given, Appedix Given
dc.contributor.guideShukla Sangeeta
dc.publisher.placeAllahabad
dc.publisher.universitySam Higginbottom Institute of Agriculture, Technology and Sciences
dc.publisher.institutionWarner School of Food and Dairy Technology
dc.date.registeredn.d.
dc.date.completed2014
dc.date.awardedn.d.
dc.format.dimensions-
dc.format.accompanyingmaterialNone
dc.type.degreePh.D.
dc.source.inflibnetINFLIBNET
Appears in Departments:Warner School of Food and Dairy Technology

Files in This Item:
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01_title.pdfAttached File152.88 kBAdobe PDFView/Open
02_certificates.pdf662.73 kBAdobe PDFView/Open
03_acknowledgement.pdf119.82 kBAdobe PDFView/Open
04_abstract.pdf12.74 kBAdobe PDFView/Open
05_contents.pdf125.19 kBAdobe PDFView/Open
06_tables.pdf28.64 kBAdobe PDFView/Open
07_abbreviations.pdf10.29 kBAdobe PDFView/Open
08_chapter 1.pdf20.3 kBAdobe PDFView/Open
09_chapter 2.pdf343.87 kBAdobe PDFView/Open
10_chapter 3.pdf478.59 kBAdobe PDFView/Open
11_chapter 4.pdf1.85 MBAdobe PDFView/Open
12_chapter 5.pdf270.62 kBAdobe PDFView/Open
13_references.pdf312.8 kBAdobe PDFView/Open
14_appendix.pdf724.95 kBAdobe PDFView/Open
15_publications.pdf781.24 kBAdobe PDFView/Open


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