ICAR Research Data Repository for Knowledge Management
Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5281/
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| Title |
Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air.
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| Creator |
Bhatia, B. S.
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| Subject |
28 Meat, Fish & Poultry
06 Preservation and Storage |
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| Date |
1959
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/5281/1/Food%20Science%2C%20September%201959%2C%20Vol.%208%2C%20No.9%2C%20pp.%20309-312%29.pdf
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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