Development of Shelf-stable Intermediatemoisture Meat Products Using Active Edible ChitosanCoating and Irradiation

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dc.contributor.authorRao, M. S.
dc.contributor.authorChander, R.
dc.contributor.authorSharma, A.
dc.date.accessioned2018-11-08T05:39:20Z
dc.date.available2018-11-08T05:39:20Z
dc.date.issued2005
dc.description.divisionFTDen
dc.format.extent4606 bytes
dc.format.mimetypetext/html
dc.identifier.sourceJournal of Food Science, 2005. Vol. 70 (7): pp. M325-M333en
dc.identifier.urihttp://hdl.handle.net/123456789/17269
dc.language.isoenen
dc.titleDevelopment of Shelf-stable Intermediatemoisture Meat Products Using Active Edible ChitosanCoating and Irradiationen
dc.typeArticleen

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