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Development of thyme essential oil bioactive nanoemulsion for storage stability of pork nuggets

By: Punya Shree H NMaterial type: Text

TextPublication details: Ludhiana Livestock Products Technology,GADVASU 2019Description: 83pDDC classification: 664.902 8 P93D Dissertation note: Guided by Dr. Nitin Mehta M.V.Sc.

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Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	664.902 8 P93D (Browse shelf(Opens below))	Not for loan		t1735

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Previous	664.9 W21M Meat science an introduction text	664.902 8 D45D Development of nanomulsion loaded composite biodegradable films for the extension of storage stability of fibre enriched pork patties	664.902 8 J25D Development of extended shelf life low-fat functional pork nuggets with bacteriocins	664.902 8 P93D Development of thyme essential oil bioactive nanoemulsion for storage stability of pork nuggets	664.902 8 R14S Studies on development and quality evaluation of palmarosa essential oil nanoemulsion for storage stability of pork nuggets.	664.902.8 S48E Efficacy of different flours and natural preservatives on the processing and storage quality of chicken meat caruncles	664.902 9 D31E Evaluation on the parasitic causes of condemnation of carcass of slaughtered sheep, goat and pigs and associated economic losses	Next

Guided by Dr. Nitin Mehta M.V.Sc.

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