<![CDATA[UVAS Library Search for 'su:"Department of dairy technology" and su-to:Department of Dairy technology and au:Mr. Muhammad Junaid']]>

<![CDATA[UVAS Library Search for 'su:"Department of dairy technology" and su-to:Department of Dairy technology and au:Mr. Muhammad Junaid']]> http://opac.uvas.edu.pk/cgi-bin/koha/opac-search.pl?q=ccl=su%3A%22Department%20of%20dairy%20technology%22%20and%20su-to%3ADepartment%20of%20Dairy%20technology%20and%20au%3AMr.%20Muhammad%20Junaid&format=rss2 3 0 50 Development And Evaluation Of Mozzarella Cheese Influenced By Type Of Starter Culture And Fat Content Of Milk ISBN http://opac.uvas.edu.pk/cgi-bin/koha/opac-detail.pl?biblionumber=5783 By Imran Taj Khan (2013-VA-866). 2015 . 49p.;

Place Hold on Development And Evaluation Of Mozzarella Cheese Influenced By Type Of Starter Culture And Fat Content Of Milk

]]> http://opac.uvas.edu.pk/cgi-bin/koha/opac-detail.pl?biblionumber=5783 Isolation And Molecular Identification Of Enterotoxigenic Escherichia Coli Strains Isolated From Raw And Pasteurized Milk ISBN http://opac.uvas.edu.pk/cgi-bin/koha/opac-detail.pl?biblionumber=3523 By Rahman Ullah. 2013

Place Hold on Isolation And Molecular Identification Of Enterotoxigenic Escherichia Coli Strains Isolated From Raw And Pasteurized Milk

]]> http://opac.uvas.edu.pk/cgi-bin/koha/opac-detail.pl?biblionumber=3523 Qualitative Comparison Of Yoghurt Prepared From Conventional And Probiotic Culture ISBN http://opac.uvas.edu.pk/cgi-bin/koha/opac-detail.pl?biblionumber=3334 By Muhammad Ali. 2013

Place Hold on Qualitative Comparison Of Yoghurt Prepared From Conventional And Probiotic Culture

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