Factors affecting the tenderness of meat.

Norden, Sandup (1972) Factors affecting the tenderness of meat. Masters thesis, Central Food Technological Research Institute.

PDF
T-204.pdf - Submitted Version
Restricted to Repository staff only
Download (12MB)

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	meat tenderness, hydration
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jul 2022 05:47
Last Modified:	19 Jul 2022 05:47
URI:	http://ir.cftri.res.in/id/eprint/15494

View Item