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

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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


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