Please use this identifier to cite or link to this item:
http://egyankosh.ac.in//handle/123456789/10625| Title: | Unit-5 Characteristics of Meat-pH, Tenderness, Colour, Water Holding Capacity and Texture |
| Issue Date: | 22-Apr-2017 |
| Publisher: | IGNOU |
| URI: | http://hdl.handle.net/123456789/10625 |
| Appears in Collections: | Block-2 Quality of Fresh Meat |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Unit-5.pdf | 556.19 kB | Adobe PDF | View/Open |
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