Hussain babar (21 resultados)

Condición: New.

Condición: New.

Taschenbuch. Condición: 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. …

Paperback. Condición: Brand New. 96 pages. 8.66x5.91x0.22 inches. In Stock.

Paperback. Condición: Brand New. 176 pages. 8.66x5.91x0.40 inches. In Stock.

Condición: New.

Paperback. Condición: Brand New. 250 pages. 9.00x5.94x0.79 inches. In Stock.

Condición: New.

Condición: New.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condición: 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.…

Condición: 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. …

Condición: New. Print on Demand.

Kartoniert / Broschiert. Condición: 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.…

Condición: New. PRINT ON DEMAND.

Condición: 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.…

Taschenbuch. Condición: 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.…

Taschenbuch. Condición: 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.…

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Condición: new. Questo è un articolo print on demand.