1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Microbiology, Institute of Chemical Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/539285
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-01-12T05:45:51Z-
dc.date.available2024-01-12T05:45:51Z-
dc.identifier.urihttp://hdl.handle.net/10603/539285-
dc.description.abstractnewline No
dc.format.extentviii, 178p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleStaphylococci in processed foods
dc.title.alternative
dc.creator.researcherKamat, M Y
dc.subject.keywordBiotechnology and Applied Microbiology
dc.subject.keywordCottage Cheese
dc.subject.keywordEnrichment Techniques
dc.subject.keywordLife Sciences
dc.subject.keywordMicrobiology
dc.subject.keywordMicroflora
dc.subject.keywordStaphylococci
dc.description.note
dc.contributor.guideSulebele, G A
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionMicrobiology, Institute of Chemical Technology
dc.date.registered
dc.date.completed1975
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Microbiology, Institute of Chemical Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File425.69 kBAdobe PDFView/Open
02_prelim pages.pdf1.62 MBAdobe PDFView/Open
03_contents.pdf583.23 kBAdobe PDFView/Open
04_chapter 1.pdf11.61 MBAdobe PDFView/Open
05_chapter 2.pdf25.74 MBAdobe PDFView/Open
06_chapter 3.pdf17.49 MBAdobe PDFView/Open
07_chapter 4.pdf7.43 MBAdobe PDFView/Open
08_chapter 5.pdf7.24 MBAdobe PDFView/Open
09_annexures.pdf2.42 MBAdobe PDFView/Open
80_recommendation.pdf7.67 MBAdobe PDFView/Open
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