Effect of water activity on the quality of accelerated freeze dried mutton.

Amarinder Singh, Bawa (1974) Effect of water activity on the quality of accelerated freeze dried mutton. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	freeze dried mutton, non-enzymatic browning, microbial growth
Subjects:	600 Technology > 08 Food technology > 17 Water activity 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:	25 Aug 2022 11:17
Last Modified:	25 Aug 2022 11:17
URI:	http://ir.cftri.res.in/id/eprint/15673

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