Qualitative characteristics of ready-to-use and shelf stable egg albumin and yolk cubes

Sheela, P. M. (2006) Qualitative characteristics of ready-to-use and shelf stable egg albumin and yolk cubes. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	egg albumin, yolk cubes, ready-to-use
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 09:23
Last Modified:	20 Jan 2025 09:23
URI:	http://ir.cftri.res.in/id/eprint/18791

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