KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/83929| Title: | Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening |
| Other Titles: | Not Available |
| Authors: | T. P. Singh Shalini Arora Sanket G. Borad Joken Bam Vijay Paul Rajendran Thomas Mihir Sarkar |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-NRCY, Dirang ICAR-CIRG ICAR-NRCP, Rani, Assam |
| Published/ Complete Date: | 2023-01-01 |
| Project Code: | Not Available |
| Keywords: | Fatty acid amino acid cheese ripening yak milk |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Journal |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Bioscience |
| Journal Type: | Not Available |
| NAAS Rating: | 11.32 |
| Impact Factor: | 5.2 |
| Volume No.: | 51 |
| Page Number: | 102213 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83929 |
| Appears in Collections: | AS-NRCY-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.