![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of Antioxidants on Quality Characteristics of Shelf Stable Egg based Ready to Eat Product (Egg crunchy bites)
Manjit Singh, Sidhu (2009) Effect of Antioxidants on Quality Characteristics of Shelf Stable Egg based Ready to Eat Product (Egg crunchy bites). [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Siddhu_M_S.pdf Restricted to Repository staff only Download (1MB) |
Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Egg Protein egg products shelf-stable snack product physico-chemical microbiological characteristics |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Oct 2009 09:46 |
| Last Modified: | 06 Oct 2009 09:46 |
| URI: | http://ir.cftri.res.in/id/eprint/9274 |
Actions (login required)
 |
View Item |