Effect of post-mortem chilling of chicken carcasses on meat texture

Saha, Tapomay (1994) Effect of post-mortem chilling of chicken carcasses on meat texture. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	chilling, chicken carcasses, meat, beast muscle, broiler, layer chicken
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Mar 2024 09:05
Last Modified:	25 Mar 2024 09:05
URI:	http://ir.cftri.res.in/id/eprint/17145

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