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Studies on the nutritiue value, texture & micro-biological changes in fresh meat processed by freeze drying technique

Freeze drying technique

Identiferoai:union.ndltd.org:Vidyanidhi/oai:210.212.200.230:2009/2244
Date08 1900
CreatorsBali, G S
ContributorsSharma, T R
Source SetsVidyanidhi Digital Lib. (India)
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format993448 bytes, 222197 bytes, 10515191 bytes, 1533144 bytes, 3121424 bytes, 144277 bytes, 886114 bytes, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf, application/pdf

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