Optimization of physicochemical and sensory properties of reduced-cholesterol milk & queso-fresco cheese with B-sitostreryl oleate

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dc.contributor.authorJadhav, Pratik
dc.date.accessioned2019-12-04T02:38:39Z
dc.date.available2019-12-04T02:38:39Z
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/20.500.12090/494
dc.language.isoen_USen_US
dc.publisherDelaware State Universityen_US
dc.subjectFood scienceen_US
dc.subjectFood science - Analysisen_US
dc.titleOptimization of physicochemical and sensory properties of reduced-cholesterol milk & queso-fresco cheese with B-sitostreryl oleateen_US
dc.typeThesisen_US

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