Vijay Kumar, Mehrotra (1969) Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | meat curing, chemical aspects, bacon processing |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Apr 2022 06:57 |
| Last Modified: | 07 Apr 2022 06:55 |
| URI: | http://ir.cftri.res.in/id/eprint/15200 |
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