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  • تعداد رکورد ها : 3
BIOCHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF CHEDDAR CHEESE IN ACCELERATED RIPENING
writer :
BATOOL, MARYAM
the statue of electronic publish :
DAIRY TECHNOLOGY: 2022; (Ph.D.(UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES, LAHORE, Dept. of requirements ,
language :
English
source type :
پایان نامه های الکترونیکی
Number Of Pages:
70
digital source :
  The Effects of Added Dry Whey on Yield and Acceptability of Cheddar Cheese
writer :
Wingfield, James M
the statue of electronic publish :
South Dakota: 1978; ( M.S.( South Dakota State University,ِDpt of Dairy Science,
language :
English
source type :
پایان نامه های الکترونیکی
Number Of Pages:
69
digital source :
Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
writer :
Lentsch, Matthew Ryan
the statue of electronic publish :
South Dakota: 1994; ( MS. ( South Dakota State University,ِDpt of Dairy Science,
language :
English
source type :
پایان نامه های الکترونیکی
Number Of Pages:
66
digital source :
  • تعداد رکورد ها : 3

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0

Number of Digital Resources

194,375,747

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کتابخانه دیجیتــــــــال آستان قدس رضوی

کتابخانه دیجیتــــــــال آستان قدس رضوی

Digital Library of Astan-e Quds-e Razavi

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