Freeze drying of the food material

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Material type: Text

TextPublication details: Ludhiana PAU 1987Edition: Processing and Agricultural StructuresDescription: 67,4LSubject(s):

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Summary: Studies on freeze drying of mutton revealed that 0.5cm thick samples took 4

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.924.5 R11F (Browse shelf(Opens below))	Not for loan		185200
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.924.5 R11F (Browse shelf(Opens below))	Not for loan		185201

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Previous	T 664.92 P76D development of chicken meat patties incorporating functional ingredients	T664.92 S33D Development od chicken meat patties incorporating ..... ingredients	T 664.924.5 R11F Freeze drying of the food material	T 664.924.5 R11F Freeze drying of the food material	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	T 664.93 C27S Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)	Next

Studies on freeze drying of mutton revealed that 0.5cm thick samples took 4

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