Evaluation of functional aattributes of chicken sausages fermented with Lactobacillus plantarum
dc.contributor.advisor | A. S. Yadav | |
dc.contributor.author | Geeta | |
dc.date.accessioned | 2019-02-25T09:44:33Z | |
dc.date.available | 2019-02-25T09:44:33Z | |
dc.date.issued | 2016 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810097060 | |
dc.language.iso | ENG | |
dc.pages | 73 p. | |
dc.publisher | IVRI, Izatnagar | |
dc.sub | Poultry Science | |
dc.these.type | M.V.Sc. | |
dc.title | Evaluation of functional aattributes of chicken sausages fermented with Lactobacillus plantarum | |
dc.type | Thesis |
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