Effect of surface treatment of fresh mutton with spices on lipolytic bacteria, Enterobacteriaceae and their degradation products during storage

By: Kumudavally K VMaterial type: TextTextPublication details: May - June 2005Description: 249 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
42;3 Available JA07930

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