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Isolation of bacteriocinogenic lactic acid bacteria from meat products and its use in prawn pickle
Iyyandurai, A. (2003) Isolation of bacteriocinogenic lactic acid bacteria from meat products and its use in prawn pickle. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | prawn pickle, microbial culture, lactic acid bacteria, meat products, probiotics |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 12 Microbial Biochemistry 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle |
| Divisions: | Human Resource Development |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Dec 2024 06:20 |
| Last Modified: | 10 Dec 2024 06:20 |
| URI: | http://ir.cftri.res.in/id/eprint/18650 |
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