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Effect of carnosine and L-carnitine on the storage quality of raw and cooked pork sausages

By: WatitoshiMaterial type: Text

TextPublication details: GADVASU, Ludhiana Description: 95+VitaSubject(s): Livestock Products TechnologyDDC classification: 641.364 W22E Dissertation note: GADVASU, Ludhiana M.V.Sc.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	641.364 W22E (Browse shelf(Opens below))	Not for loan		T944

GADVASU, Ludhiana M.V.Sc.

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