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Published by LAP Lambert Academic Publishing, DE, 2012
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Taschenbuch. Condition: Neu. Study on the manufacture and shelf life of mango fruit dahi | Opportunity of milk marketing | Sudeb Saha (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659179891 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Published by LAP Lambert Academic Publishing, DE, 2012
ISBN 10: 3659201928 ISBN 13: 9783659201929
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Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659201928 ISBN 13: 9783659201929
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hussain Md. ShakhawatM. S. Hussain secured his undergraduate in DVM and MS Degree in Pharmacology and S. Saha received his undergraduate in DVM and MS in Dairy Science from Sylhet Agricultural University. Dr. M.M.H. Khan completed hi.
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Published by LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3659179892 ISBN 13: 9783659179891
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Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Saha SudebS. Saha received his undergraduate in DVM and MS in Dairy Science from Sylhet Agricultural University. A. Ara received her undergraduate in Animal Husbandry and MS in Dairy Science from Bangladesh Agricultural University. D.
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Published by LAP Lambert Academic Publishing, 2012
ISBN 10: 3659179892 ISBN 13: 9783659179891
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Consumer preference for food is motivated by many criteria and especially by its flavor. Plain dahi has a weak but distinctive and fragile flavor that is influenced by different factors, for example, viscosity, nonvolatile components, and aroma. Now there has been a good demand for fruits dahi. Traditionally, fruit like strawberry, jackfruit, apricot and black current are used for manufacture of fruit yoghurt. Recently very few research have been carried out on fruits dahi. When fruits juice is added in milk for the preparation of dahi, the taste, flavor and nutrient content of dahi is increased. Among different types of fruit, mango is customary fruit and the price of mango is cheaper than other fruits. Researcher and students of dairy chemistry will be benefited by studying this book and will know the details of manufacture of different types of dahi, determination procedure of nutritive value of milk, dahi and mango juice. Manufacturer will be able to produce mango fruit dahi using appropriate level of mango.