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Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties.

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Pedicoccus lolii, fibre-rich banana pseudo-stem powder, physicochemical properties, storage stability, goat meat burger patties
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jun 2019 10:20
Last Modified: 11 Jun 2019 10:20
URI: http://ir.cftri.com/id/eprint/14139

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