![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques.
Vijay Kumar, Mehrotra (1969) Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques. Masters thesis, Central Food Technological Research Institute.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
T-14.pdf - Submitted Version Restricted to Repository staff only Download (18MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | meat curing, chemical aspects, bacon processing |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Apr 2022 06:57 |
| Last Modified: | 07 Apr 2022 06:55 |
| URI: | http://ir.cftri.res.in/id/eprint/15200 |
Actions (login required)
 |
View Item |