Effect of pre and post-storage conditions on the peelability, keeping quality and acceptability of hard cooked eggs.

Verma, R. A. (1976) Effect of pre and post-storage conditions on the peelability, keeping quality and acceptability of hard cooked eggs. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	hard cooked eggs, keeping quality, storage conditions
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Jan 2023 08:42
Last Modified:	27 Jan 2023 08:42
URI:	http://ir.cftri.res.in/id/eprint/15916

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