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Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air.
Bhatia, B. S. (1959) Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air. Food Science, 8. pp. 309-312.
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Food Science, September 1959, Vol. 8, No.9, pp. 309-312).pdf - Published Version Restricted to Registered users only Download (98kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Dehydrated cooked pork mince, non-enzymatic browning, storage, mealiness |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Oct 2013 07:15 |
| Last Modified: | 21 Oct 2013 07:15 |
| URI: | http://ir.cftri.res.in/id/eprint/5281 |
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