✦ LIBER ✦

EFFECT OF DIFFERENT COOKING METHODS ON LIPID OXIDATION AND MICROBIAL QUALITY OF VACUUM-PACKAGED EMULSION PRODUCTS FROM CHICKEN

✍ Scribed by B.M. NAVEENA; M. MUTHUKUMAR; L. MUTHULAKSHMI; A.S.R. ANJANEYULU; N. KONDAIAH

No coin nor oath required. For personal study only.

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