Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/70222
Title: Effect of different cultures of lab fermentation on quality and shelf life of semi dry fermented sausages of buffalo meat during refrigerated storage
Researcher: BAHER AMER
Guide(s): DR. SAGHIR AHMAD
Keywords: lab fermentation
University: Aligarh Muslim University
Completed Date: 2011
Abstract: n.d. newline
Pagination: 223
URI: http://hdl.handle.net/10603/70222
Appears in Departments:Department of Post-Harvest Engineering & Technology

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acknowdgement.pdfAttached File96.86 kBAdobe PDFView/Open
chapter1.pdf235.25 kBAdobe PDFView/Open
chapter2.pdf233.13 kBAdobe PDFView/Open
chapter3.pdf635.97 kBAdobe PDFView/Open
chapter4.pdf1.73 MBAdobe PDFView/Open
chapter5.pdf52.75 kBAdobe PDFView/Open
first page.pdf104.91 kBAdobe PDFView/Open
reference.pdf205.75 kBAdobe PDFView/Open
summary.pdf101.21 kBAdobe PDFView/Open


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