Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Elly Farida^1,3, Abdul Manab¹, Mashudi¹, Retno Budi Lestari², Lilik Eka Radiati¹*

Email this article to a colleague
Friend's Name:
Friend's Email Address:
Your Name:
Your Email Address:
Subject:
Your Message will read:	I thought you might be interested in the article I found in the publication: Journal of Animal Health and Production

Verify code:

Pakistan Journal of Zoology

Prevalence and Antimicrobial Resistance of Staphylococcus aureus, Salmonella and Escherichia coli Isolated from Poultry Meat in Tandojam, Hyderabad, Pakistan

Samia Sharafat, Dildar Hussain Kalhoro, Muhammad Saleem Kalhoro, Shahid Hussain Abro, Mazhar Hussain Mangi, Azhar Ali Laghari, Ali Raza Nizamani, Abdul Ahad Soomro, Rani Wagan, Asmatullah Kaka, Abdullah Channo, Hubdar Ali Kolachi, Muhammad Ibrahim Panhwar and Mehkar Hussain

Pakistan J. Zool., Vol. 57, Iss. 2, pp. 501-507

Journal of Animal Health and Production

Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Special Issues

Membership/Association

Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Elly Farida^1,3, Abdul Manab¹, Mashudi¹, Retno Budi Lestari², Lilik Eka Radiati¹*

Email this article to a colleague

Pakistan Journal of Zoology

Featuring

Transcriptional Regulation of Spermatogenesis-Related Gene CDK16 in Banna Mini-Pig Inbred Line

Evaluation of In-Vitro and In-Vivo Efficacy of Hedera helix Extracts against Haemonchus contortus in Sheep

Prevalence and Antimicrobial Resistance of Staphylococcus aureus, Salmonella and Escherichia coli Isolated from Poultry Meat in Tandojam, Hyderabad, Pakistan

Journal of Animal Health and Production

Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Special Issues

Membership/Association

Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets

Elly Farida1,3, Abdul Manab1, Mashudi1, Retno Budi Lestari2, Lilik Eka Radiati1*

Email this article to a colleague

Pakistan Journal of Zoology

November

Featuring

Transcriptional Regulation of Spermatogenesis-Related Gene CDK16 in Banna Mini-Pig Inbred Line

Evaluation of In-Vitro and In-Vivo Efficacy of Hedera helix Extracts against Haemonchus contortus in Sheep

Prevalence and Antimicrobial Resistance of Staphylococcus aureus, Salmonella and Escherichia coli Isolated from Poultry Meat in Tandojam, Hyderabad, Pakistan

Subscribe Today

Elly Farida^1,3, Abdul Manab¹, Mashudi¹, Retno Budi Lestari², Lilik Eka Radiati¹*