Spoorthy, M. (2025) Development of ready-to-eat goan curry and its shelf-life study employing thermal treatment. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | convenience foods, RTE curry, thermal treatment, shelf life |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Food Packaging Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 07 May 2025 06:07 |
| Last Modified: | 07 May 2025 06:07 |
| URI: | http://ir.cftri.res.in/id/eprint/19340 |
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