Barun, Sarkar (1998) An investigation on tendering effect of calcium chloride and lactic acid on layer chicken muscle. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | chicken muscle, calcium chloride, lactic acid, chemicals, tenderizing effect |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 01 May 2024 06:55 |
| Last Modified: | 01 May 2024 06:55 |
| URI: | http://ir.cftri.res.in/id/eprint/17432 |
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