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Development and quality evaluation of shelf stable texturized chicken and egg based spread.

Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.

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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: Thesis (Masters)
Uncontrolled Keywords: spreads,chicken; spreads,meat; spreads,egg; sensory quality; physicochemical characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jan 2012 07:12
Last Modified: 25 Jan 2012 07:06
URI: http://ir.cftri.com/id/eprint/10501

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