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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]

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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: 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.com/id/eprint/9274

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