ICAR Research Data Repository for Knowledge Management
Effect of spices and organic acids used in traditional meat products on some bacteria.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4013/
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| Title |
Effect of spices and organic acids used in traditional meat products on some bacteria.
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| Creator |
Nair, K. K. S.
Narasimha Rao, D. Nair, R. B. |
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| Subject |
Meat
30 Spices/Condiments |
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| Date |
1996
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4013/1/Indian%20Food%20Packer%201996%205-.pdf
Nair, K. K. S. and Narasimha Rao, D. and Nair, R. B. (1996) Effect of spices and organic acids used in traditional meat products on some bacteria. Indian Food Packer, 50 (1). pp. 5-10. |
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