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Effect of spices and organic acids used in traditional meat products on some bacteria.

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.com/id/eprint/4013

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