Studies On The Quality Characteristics Of Meat Pickle-In-Oil (Achar)As a Ready To Eat Product

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dc.contributor.advisorSree Ramulu reddy, K(MAJOR)
dc.contributor.advisorMasthan Reddy, P
dc.contributor.advisorRavindra reddy, V
dc.contributor.advisorKrishna, N
dc.contributor.advisorRamakrishna reddy, G
dc.contributor.authorSudhakar reddy, Keshi Reddy
dc.date.accessioned2017-11-14T11:25:54Z
dc.date.available2017-11-14T11:25:54Z
dc.date.issued1994-09
dc.descriptionTHESESen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035664
dc.keywordsQuality Characteristics;Meat Pickle-In-Oil (Achar); Eat Producten_US
dc.language.isoenen_US
dc.pages145en_US
dc.publisherSRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIAen_US
dc.subLivestock Product Technologyen_US
dc.subjectnullen_US
dc.themeStudies On The Quality Characteristics Of Meat Pickle-In-Oil (Achar)As a Ready To Eat Producten_US
dc.these.typePh.Den_US
dc.titleStudies On The Quality Characteristics Of Meat Pickle-In-Oil (Achar)As a Ready To Eat Producten_US
dc.typeThesisen_US
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