Effect of curry leaves (Murraya sp.) and peppermint (Mentha sp.) plate on shelf life irradiated chicken tikka

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dc.contributor.advisorKuttinarayanan, P
dc.contributor.authorAhire Girish Sureshrao
dc.date.accessioned2017-11-03T13:47:04Z
dc.date.available2017-11-03T13:47:04Z
dc.date.issued2009
dc.identifier.citation172916en_US
dc.identifier.urihttp://hdl.handle.net/123456789/494
dc.language.isoenen_US
dc.publisherDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthyen_US
dc.subjectLivestock Products Technologyen_US
dc.titleEffect of curry leaves (Murraya sp.) and peppermint (Mentha sp.) plate on shelf life irradiated chicken tikkaen_US
dc.typeThesisen_US

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