Items where Subject is "600 Technology (Applied Science) > 664 Food Technology > 664.02 Processes > 664.024 Manufacturing Processes"

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Number of items at this level: 6.

C

Chauhan, Nisha (2012) Purification and Characterization of Bacteriocin(s) of Lactobacillus spp. obtained from Fermented Foods of Himachal Pradesh. Masters dissertation, CSKHPKV Palampur. (Submitted)

K

Kalpana Rana, Kalpana Rana (2012) Purification and Characterization of Bacteriocin(S) of Enterococcus Spp. Obtained from Fermented Foods of Himachal Pradesh. Masters dissertation, CSKHPKV Palampur. (Submitted)

N

Neemisha, Neemisha (2007) Molecular Characterization of Yeast Isolates of Traditional Fermented Food Products of Tribal Areas of Himachal Pradesh. Masters dissertation, CSKHPKV Palampur. (Submitted)

S

Sharma, Somesh (2004) Lactic Acid Fermentation of Some Vegetables for Product Development and Bacteriocin Production. PhD thesis thesis, Dr. Y.S. Parmar University of Horticulture and Forestry.

Singh, Poonam (2004) Development and Evaluation of Food Products Supplemented With Probiotics. PhD thesis thesis, CSKHPKV Palampur.

Sourabh, Aditi (2010) Diversity of Probiotic Microorganisms in Some Traditional Fermented Foods of Himachal Pradesh. PhD thesis thesis, CSKHPKV Palampur.

This list was generated on Wed Dec 12 10:45:04 2018 UTC.