16 results on '"Sathian, C. T."'
Search Results
2. Biogas production potential of paneer whey, whey-cow dung and whey-poultry litter combinations.
3. Optimization and Identification of Lactic Acid Bacteria with Higher Mannitol Production Potential.
4. Evaluation of the Suitability of Lactic Acid Bacterial Isolates from Natural Sources for the Preparation of Fermented Milk.
5. Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles
6. Effect of paddy straw based complete rations with different levels of neutral detergent fibre on microbial protein synthesis in dairy cows during early and mid lactation
7. Effect of paddy straw based complete rations with different levels of neutral detergent fibre on microbial protein synthesis in dairy cows during early and mid lactation
8. Effect of paddy straw plus nonforage fiber sources based complete rations with different levels of neutral detergent fiber on hemato-biochemical and mineral profile of lactating dairy cows
9. Effect of paddy straw plus non-forage fibre sources based complete feeds containing different levels of neutral detergent fibre on digestibility coefficients of nutrients in lactating dairy cow.
10. Efficacy of purified antimicrobial peptides from lactic acid bacteria against bovine mastitis pathogens
11. Performance Enhancement of Lactating Dairy Cows by Dietary Inclusion of Neutral Detergent Fibres.
12. STRATEGIES FOR INCREASING MILK PRODUCTION OF CATTLE IN INDIA WITH SPECIAL REFERENCE TO KERALA.
13. EFFECT OF CERTAIN CHEMICAL PRESERVATIVES ON THE PHYSICO- CHEMICAL PROPERTIES OF COW AND BUFFALO MILK.
14. INFLUENCE OF RELIGION ON CONSUMPTION PATTERN OF LIVESTOCK PRODUCTS IN: KALPETTA, WAYANAD DISTRICT, KERALA.
15. MILK ALLERGY AND OTHER HEALTH DISORDERS FROM CONSUMING MILK.
16. Impact of family income on consumption of Livestock products at Kalpetta, Kerala.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.