Egg Yolk Fractions and Their Technological Applications in Food.

Kavya, C. D. (2019) Egg Yolk Fractions and Their Technological Applications in Food. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Egg yolk fractions, food applications, health benefits
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Nov 2021 06:44
Last Modified:	04 Nov 2021 06:44
URI:	http://ir.cftri.res.in/id/eprint/14916

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