Chemical changes in ovine muscle proteins and their correlation with meat tenderness

Mahendrakar, N. S. (1987) Chemical changes in ovine muscle proteins and their correlation with meat tenderness. Doctoral thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	ovine muscle proteins, meat tenderness, physicochemical changes
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	21 Feb 2024 09:33
Last Modified:	21 Feb 2024 09:33
URI:	http://ir.cftri.res.in/id/eprint/16981

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