Mahadevan, T.D.Singh, Ramjee Prasad2013-09-262013-09-261975http://krishikosh.egranth.ac.in/handle/1/2040687en-USmeat, curing (processing), inorganic acid salts, flavourings, livestock, meat products, food preservation, storage, proteins, storage structuresFurther Studies On The Keeping Quality Of Cured And/Or Smoked Chicken During StorageThesis