Physico-chemical changes of frozen mutton and chicken during storage
Material type:
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.
| Item type | Current library | Call number | Status | Date due | Barcode |
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Thesis
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Mysore University Main Library | 641.665 SUN (Browse shelf (Opens below)) | Not for loan | T7202 | |
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Thesis
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Mysore University Main Library | 641.665 SUN (Browse shelf (Opens below)) | Not for loan | T7213 | |
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Thesis
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Mysore University Main Library | 641.665 SUN (Browse shelf (Opens below)) | Not for loan | T7167 | |
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Thesis
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Mysore University Main Library | 641.665 SUN (Browse shelf (Opens below)) | Not for loan | T6872 |
Ph.D University of Mysore, Department of Studies in Food Science. 2014.
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