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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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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.com/id/eprint/5281

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