Nair, K. K. S. and Narasimha Rao, D. and Nair, R. B. (1996) Effect of spices and organic acids used in traditional meat products on some bacteria. Indian Food Packer, 50 (1). pp. 5-10.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | meat products, spices, organic acids |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Feb 2018 05:19 |
| Last Modified: | 26 Feb 2018 05:19 |
| URI: | http://ir.cftri.res.in/id/eprint/4013 |
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