Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/201362
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialTechnology
dc.date.accessioned2018-04-19T10:16:52Z-
dc.date.available2018-04-19T10:16:52Z-
dc.identifier.urihttp://hdl.handle.net/10603/201362-
dc.description.abstractAbstract available
dc.format.extentxxvi, 283p.
dc.languageOthers
dc.relation225-281
dc.rightsuniversity
dc.titleAssessing the risk of putrefaction of meat and its by product a scientific approach in food safety
dc.title.alternative
dc.creator.researcherM, Sivarajan
dc.subject.keywordBiopreservation
dc.subject.keywordChilling
dc.subject.keywordKinetic
dc.subject.keywordRefrigeration
dc.subject.keywordVacuum
dc.description.noteData not available
dc.contributor.guideSukumar, M
dc.publisher.placeChennai
dc.publisher.universityAnna University
dc.publisher.institutionFaculty of Technology
dc.date.registeredn.d.
dc.date.completed2017
dc.date.awardedn.d.
dc.format.dimensions6cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Faculty of Technology

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File87.87 kBAdobe PDFView/Open
02_certificate.pdf216.19 kBAdobe PDFView/Open
03_abstract.pdf216.06 kBAdobe PDFView/Open
04_acknowledgement.pdf82.78 kBAdobe PDFView/Open
05_table of content.pdf233.96 kBAdobe PDFView/Open
06_list of table.pdf203.91 kBAdobe PDFView/Open
07_list of figures.pdf212.45 kBAdobe PDFView/Open
08_list of symbol and abbreviations.pdf198.44 kBAdobe PDFView/Open
09_chapter 1.pdf1.14 MBAdobe PDFView/Open
10_chapter 2.pdf868.19 kBAdobe PDFView/Open
11_chapter 3.pdf1.82 MBAdobe PDFView/Open
12_chapter 4.pdf263.39 kBAdobe PDFView/Open
13_references.pdf955.06 kBAdobe PDFView/Open
14_list of publication.pdf238.39 kBAdobe PDFView/Open


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