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Study on the effect of processing techniques and curing ingredients on the texture of cured meat.
Dilip, Subba (1986) Study on the effect of processing techniques and curing ingredients on the texture of cured meat. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | cured meat, processing techniques, curing ingredients |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 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: | 22 Sep 2023 04:23 |
| Last Modified: | 22 Sep 2023 04:23 |
| URI: | http://ir.cftri.res.in/id/eprint/16542 |
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