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Evaluation of the feasibility of ultrasound assisted extraction method for the extraction of carnosine from fresh chicken breast meat
Amana Rasheed, V. A (2025) Evaluation of the feasibility of ultrasound assisted extraction method for the extraction of carnosine from fresh chicken breast meat. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Carnosine, ultrasound-assisted extraction (UAE), chicken breast meat, antioxidant activity, response surface methodology (RSM), green extraction. |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 07 May 2025 05:57 |
| Last Modified: | 07 May 2025 05:57 |
| URI: | http://ir.cftri.res.in/id/eprint/19335 |
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