Development of a Curd-Like Egg Product Using the Lactobacillus.

Cresida, D’Almeida (2021) Development of a Curd-Like Egg Product Using the Lactobacillus. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Chicken egg, Chicken egg shell powder, Probiotic (L. plantarum), Egg pasteurization, Egg-like product
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Nov 2021 06:17
Last Modified:	09 Nov 2021 06:17
URI:	http://ir.cftri.res.in/id/eprint/14989

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