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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/494Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Kuttinarayanan, P | - |
| dc.contributor.author | Ahire Girish Sureshrao | - |
| dc.date.accessioned | 2017-11-03T13:47:04Z | - |
| dc.date.available | 2017-11-03T13:47:04Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.citation | 172916 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/494 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy | en_US |
| dc.subject | Livestock Products Technology | en_US |
| dc.title | Effect of curry leaves (Murraya sp.) and peppermint (Mentha sp.) plate on shelf life irradiated chicken tikka | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | PG Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 172916.pdf | 2.48 MB | Adobe PDF | View/Open |
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