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Protein changes in post mortem aging of meat and poultry : Changes in characteristics proteins during chilling of dressed broilers.
Lee Yong, Chun (1970) Protein changes in post mortem aging of meat and poultry : Changes in characteristics proteins during chilling of dressed broilers. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | protein changes, post mortem aging, meat, poultry |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 May 2022 06:29 |
| Last Modified: | 25 May 2022 06:29 |
| URI: | http://ir.cftri.res.in/id/eprint/15312 |
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