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Physico-chemical changes of frozen mutton and chicken during storage

By: Sunooj, K. VContributor(s): Radhakrisha, K [guide ]Material type: Text

TextLanguage: English Description: 206 p. : ill. ; 32 cmSubject(s): Meat microbiology | Lipid oxidation | Proteing oxidation | Meat preservationDDC classification: 641.665 SUN Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Food Science. 2014.

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Holdings
Item type	Current library	Call number	Status	Barcode
Thesis	Mysore University Main Library	641.665 SUN (Browse shelf (Opens below))	Not for loan	T7202
Thesis	Mysore University Main Library	641.665 SUN (Browse shelf (Opens below))	Not for loan	T7213
Thesis	Mysore University Main Library	641.665 SUN (Browse shelf (Opens below))	Not for loan	T7167
Thesis	Mysore University Main Library	641.665 SUN (Browse shelf (Opens below))	Not for loan	T6872

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Ph.D University of Mysore, Department of Studies in Food Science. 2014.

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