| Type of Material: | Thesis |
| Title: | Studies on the nutritive value, texture and micro-biological changes in fresh meat procesed by freeze drying technique |
| Researcher: | Bali, G S |
| Department: | Department of Food Technology |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 1978 |
| Language: | English |
| Subject: | Technology | Food Technology | Food Technology |
| Dissertation/Thesis Note: | PhD |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 117973 | |
| 003 | IN-AhILN | |
| 005 | 2011-01-13 00:00:00 | |
| 008 | __ | 781231t1978||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_117973 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aBali, G S|eResearcher |
| 110 | __ | |aDepartment of Food Technology|bUniversity of Mysore|dMysore|eIn |
| 245 | __ | |aStudies on the nutritive value, texture and micro-biological changes in fresh meat procesed by freeze drying technique |
| 260 | __ | |aMysore|bUniversity of Mysore|c1978 |
| 502 | __ | |bPhD |
| 650 | __ | |aFood Technology|2UGC |
| 653 | __ | |aTechnology |
| 653 | __ | |aFood Technology |
| 905 | __ | |anotification |
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