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Development and quality evaluation of shelf stable texturized chicken and egg based spread.
Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.
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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: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | spreads,chicken; spreads,meat; spreads,egg; sensory quality; physicochemical characteristics |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Jan 2012 07:12 |
| Last Modified: | 25 Jan 2012 07:06 |
| URI: | http://ir.cftri.res.in/id/eprint/10501 |
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