Advanced search

Rheology of rennet induced curd made from buffalo milk

Download
Full text not archived in this repository.
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Lists

Hussain, I., Grandison, A. S. and Bell, A. E. (2012) Rheology of rennet induced curd made from buffalo milk. Journal of Animal and Plant Sciences, 22 (S3). 40. ISSN 1018-7081

Item Type Article
URI https://reading-clone.eprints-hosting.org/id/eprint/28356
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher Pakistan Agricultural Scientists Forum
Download/View statistics View download statistics for this item
Download
Full text not archived in this repository.
Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Lists
Deposit Details

University Staff: Request a correction | Centaur Editors: Update this record

Search Google Scholar