Study on the natural cheese making and bio-chemical changes during the ripening period

dc.contributor.author	Ovitigala, H.
dc.date.accessioned	2021-03-08T07:56:27Z
dc.date.available	2021-03-08T07:56:27Z
dc.date.issued	1994
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/2816
dc.format.extent	viii, 33
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Food Science
dc.subject	Report
dc.title	Study on the natural cheese making and bio-chemical changes during the ripening period
dc.type	TR
dc.identifier.callnumber	DFT-07
dc.identifier.degree	DIP