Studies on the pH, Tyrosine Value and Water Holding Capacity of Mutton Held in Dry Ice and Water Ice

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dc.contributor.advisorRamaswami, A.M.
dc.contributor.advisorSrinivasan, R.
dc.contributor.advisorRamamurthi, R.
dc.contributor.authorRabindranath, V.
dc.contributor.authorTANUVAS
dc.date.accessioned2017-02-13T11:03:18Z
dc.date.available2017-02-13T11:03:18Z
dc.date.issued1982
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810000664
dc.keywordsVeterinary Science, Livestock Products Technology, pH, Tyrosine Value, Water Holding Capacity, Mutton, Dry Ice, Water Iceen_US
dc.language.isoen_USen_US
dc.pages3en_US
dc.publisherMadras Veterinary College, Chennaien_US
dc.subLivestock Product Technologyen_US
dc.subjectVeterinary Science, Livestock Products Technology, pH, Tyrosine Value, Water Holding Capacity, Mutton, Dry Ice, Water Iceen_US
dc.themeLivestock Product Technologyen_US
dc.these.typeM.Scen_US
dc.titleStudies on the pH, Tyrosine Value and Water Holding Capacity of Mutton Held in Dry Ice and Water Iceen_US
dc.typeThesisen_US
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