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Antioxidative properties of fermented poultry green bones
Sunitha, S. (2011) Antioxidative properties of fermented poultry green bones. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | poultry, green bones; fermentation; antioxidative properties |
| Subjects: | 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Jul 2011 04:30 |
| Last Modified: | 28 Dec 2011 10:25 |
| URI: | http://ir.cftri.res.in/id/eprint/10219 |
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