Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: Books Puddle, New York, NY, U.S.A.
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Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: Revaluation Books, Exeter, Regno Unito
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Aggiungi al carrelloPaperback. Condizione: Brand New. 96 pages. 8.66x5.91x0.22 inches. In Stock.
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3846592463 ISBN 13: 9783846592465
Da: Books Puddle, New York, NY, U.S.A.
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Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3846592463 ISBN 13: 9783846592465
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Lingua: Inglese
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Lingua: Inglese
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Process Standardization Of Sheerqurma & It's Shelf Life | Syed Khizer Hussain Azher Hussain | Taschenbuch | 96 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9783330347328 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
Lingua: Inglese
Editore: Lap Lambert Academic Publishing, 2011
ISBN 10: 3846592463 ISBN 13: 9783846592465
Da: Revaluation Books, Exeter, Regno Unito
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Aggiungi al carrelloPaperback. Condizione: Brand New. 176 pages. 8.66x5.91x0.40 inches. In Stock.
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Aggiungi al carrelloPaperback. Condizione: Brand New. 250 pages. 9.00x5.94x0.79 inches. In Stock.
Da: Books Puddle, New York, NY, U.S.A.
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Da: Biblios, Frankfurt am main, HESSE, Germania
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Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3846592463 ISBN 13: 9783846592465
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Editore: LAP LAMBERT Academic Publishing Mrz 2019, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day. 96 pp. Englisch.
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: Majestic Books, Hounslow, Regno Unito
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Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: moluna, Greven, Germania
EUR 45,45
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Aggiungi al carrelloCondizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Azher Hussain Syed Khizer HussainDr Kalyan Prabhakar Babar has completed his B. Tech (Food Sciences) from CFT, VNMKV, Parbhani M. Tech. (Food Technology) from LIT, RTMNU, Nagpur & Ph.D. (Food Technology) from PGI, MPKV, Rahuri. He h.
Da: moluna, Greven, Germania
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Aggiungi al carrelloKartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hussain TanveerT.Hussain completed Doctor of Veterinary Medicine in 2006 and M.Phil Animal Breeding and Genetics in 2008. Currently working as Lecturer in the Institute of Biochemistry and Biotechnology, University of Veterinary a.
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: Biblios, Frankfurt am main, HESSE, Germania
EUR 87,10
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Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3846592463 ISBN 13: 9783846592465
Da: moluna, Greven, Germania
EUR 55,21
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Aggiungi al carrelloCondizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khan Muhammad ZaheerDr. Muhammad Zaheer Khan CVPh.D in Zoology from University of Karachi and Post doctorate from Simon Fraser University, Canada. Specialization in Conservation of Biodiversity, Environmental Toxicology, Protected Ar.
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing Mär 2019, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
EUR 54,90
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 96 pp. Englisch.
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2019
ISBN 10: 3330347325 ISBN 13: 9783330347328
Da: AHA-BUCH GmbH, Einbeck, Germania
EUR 55,56
Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T0 (0%), T1 (5%), T2 (10%) and T3 (15%) then the percent of sugar by treatment T4 (10%), T5 (15%) and T6 (20%). The sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis, treatment T5 containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and glass bottle in refrigerator at 4 ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle observed on 5th day.
Da: Brook Bookstore On Demand, Napoli, NA, Italia
EUR 155,63
Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: new. Questo è un articolo print on demand.