1. Shodhganga@INFLIBNET
  2. Sri Venkateswara Veterinary University, Tirupati
  3. Livestock Products Technology
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/608253
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-12-19T11:35:02Z-
dc.date.available2024-12-19T11:35:02Z-
dc.identifier.urihttp://hdl.handle.net/10603/608253-
dc.description.abstractA study was carried out on chemical, physic chemical, microbial and organoleptic quality of prepackaged pork loin chops, salami and chicken drumsticks as influenced by lighting system, packaging material and storage period under refrigerated display conditions. newlineVisual colour of pork chops was significantly affected by lighting systems, kind of trays, wraps and storage. In case of salami visual colour was affected by packaging materials only. newline newline
dc.format.extent
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleA study on the influence of packaging material on the quality of prepackaged meat and meat products under display conditions
dc.title.alternative
dc.creator.researcherMohan Lal Brahma
dc.subject.keywordLife Sciences
dc.subject.keywordPlant and Animal Science
dc.subject.keywordVeterinary Sciences disease in animals
dc.description.note
dc.contributor.guideP Varadarajulu, K Sreeramulu Reddy, J Rama Prasad, K V Subba Reddy
dc.publisher.placeTirupati
dc.publisher.universitySri Venkateswara Veterinary University, Tirupati
dc.publisher.institutionLivestock Products Technology
dc.date.registered1986
dc.date.completed1989
dc.date.awarded1989
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Livestock Products Technology

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01_title.pdfAttached File19.18 kBAdobe PDFView/Open
02_prelim pages.pdf114.99 kBAdobe PDFView/Open
03_content.pdf167.64 kBAdobe PDFView/Open
04_abstract.pdf75.37 kBAdobe PDFView/Open
05_chapter 1.pdf107.65 kBAdobe PDFView/Open
06_chapter 2.pdf1.43 MBAdobe PDFView/Open
07_chapter 3.pdf589.27 kBAdobe PDFView/Open
08_chapter 4.pdf1.86 MBAdobe PDFView/Open
09_chapter 5.pdf638.91 kBAdobe PDFView/Open
10_chapter 6.pdf223.77 kBAdobe PDFView/Open
11_chapter 7.pdf898.8 kBAdobe PDFView/Open
80_recommendation.pdf174.38 kBAdobe PDFView/Open
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