Tenderisation of buffalo meat by calcium chloride marination

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dc.contributor.authorKavitha Rajagopal
dc.contributor.authorGeorge T Oommen
dc.date.accessioned2019-11-19T10:16:54Z
dc.date.available2019-11-19T10:16:54Z
dc.date.issued2006
dc.identifier.citation172569en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6328
dc.language.isoenen_US
dc.publisherDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthyen_US
dc.subjectOrganoleptic qualities of meaten_US
dc.subjectMechanism of tenderisationen_US
dc.subjectCalcium chloride marinationen_US
dc.subjectCollection of buffalo meat samplesen_US
dc.subjectDetermination of meat quality parametersen_US
dc.titleTenderisation of buffalo meat by calcium chloride marinationen_US
dc.typeThesisen_US

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