Mechanism of colour fixation in cured meat products.

Vaidya, B. N. (1973) Mechanism of colour fixation in cured meat products. Masters thesis, Central Food Technological Research Institute.

PDF
T-276.pdf - Submitted Version
Restricted to Repository staff only
Download (19MB)

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	colour fixation, curing, meat products, pickling, dry salting
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 18 Processed foods 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:	18 Aug 2022 09:23
Last Modified:	18 Aug 2022 09:23
URI:	http://ir.cftri.res.in/id/eprint/15656

View Item