Dilip, Subba (1986) Study on the effect of processing techniques and curing ingredients on the texture of cured meat. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | cured meat, processing techniques, curing ingredients |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 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: | 22 Sep 2023 04:23 |
| Last Modified: | 22 Sep 2023 04:23 |
| URI: | http://ir.cftri.res.in/id/eprint/16542 |
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