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Influence of processing techniques and ingredients on the quality of cured meat.
Dilip, Subba (1985) Influence of processing techniques and ingredients on the quality of cured meat. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | processing techniques, ingredients, cured meat quality |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Sep 2023 10:54 |
| Last Modified: | 21 Sep 2023 10:54 |
| URI: | http://ir.cftri.res.in/id/eprint/16535 |
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