Studies on oxidative rancidity of meat and poultry products as related to composition of the carcass storage, temperature and the length of storage period.

Kuldip Raj, Gupta (1970) Studies on oxidative rancidity of meat and poultry products as related to composition of the carcass storage, temperature and the length of storage period. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	chemical rancidity, meat, meat products, storage
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2022 07:08
Last Modified:	26 May 2022 07:08
URI:	http://ir.cftri.res.in/id/eprint/15331

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