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http://hdl.handle.net/123456789/6328Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kavitha Rajagopal | - |
| dc.contributor.author | George T Oommen | - |
| dc.date.accessioned | 2019-11-19T10:16:54Z | - |
| dc.date.available | 2019-11-19T10:16:54Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.citation | 172569 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/6328 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy | en_US |
| dc.subject | Organoleptic qualities of meat | en_US |
| dc.subject | Mechanism of tenderisation | en_US |
| dc.subject | Calcium chloride marination | en_US |
| dc.subject | Collection of buffalo meat samples | en_US |
| dc.subject | Determination of meat quality parameters | en_US |
| dc.title | Tenderisation of buffalo meat by calcium chloride marination | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | PG Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 172569.pdf | 2.61 MB | Adobe PDF | View/Open |
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