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Development of ready-to-eat goan curry and its shelf-life study employing thermal treatment

Spoorthy, M. (2025) Development of ready-to-eat goan curry and its shelf-life study employing thermal treatment. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: convenience foods, RTE curry, thermal treatment, shelf life
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Somashekar K S
Date Deposited: 07 May 2025 06:07
Last Modified: 07 May 2025 06:07
URI: http://ir.cftri.res.in/id/eprint/19340

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