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Compatibility of egg powder – a functional ingredient in the development of egg sausages.

Manisha, Rawat (2015) Compatibility of egg powder – a functional ingredient in the development of egg sausages. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: egg powder, egg sausages, sensory properties, frozen storage
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
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: 25 Oct 2017 09:25
Last Modified: 25 Oct 2017 09:25
URI: http://ir.cftri.com/id/eprint/13066

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