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Effect of spices and organic acids used in traditional meat products on some bacteria.
Nair, K. K. S. and Narasimha Rao, D. and Nair, R. B. (1996) Effect of spices and organic acids used in traditional meat products on some bacteria. Indian Food Packer, 50 (1). pp. 5-10.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | meat products, spices, organic acids |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Feb 2018 05:19 |
| Last Modified: | 26 Feb 2018 05:19 |
| URI: | http://ir.cftri.res.in/id/eprint/4013 |
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