| Type of Material: | Thesis |
| Title: | Studies on the factors influencing the stability of processed meat and meat products |
| Researcher: | Jayathilakan, K |
| Guide: | Sharma, G K |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
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| 001 | 339779 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-14 05:41:16 | |
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| 035 | __ | |a(IN-AhILN)th_339779 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aJayathilakan, K|eResearcher |
| 245 | __ | |aStudies on the factors influencing the stability of processed meat and meat products |
| 260 | __ | |aMysore|bUniversity of Mysore |
| 502 | __ | |bPhD |
| 700 | __ | |aSharma, G K|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/92299|yShodhganga |
| 905 | __ | |anotification |
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