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Evaluation of scientific factors involved in curing poultry meat and development of efficient methods of producing high quality cured products suitable for transportation and storage at ambient temperature ; final report P.L. 480 Project on smoke cured poultry /

Main Author:
Moorjani, M. N.
Other Authors:
Central Food Technological Research Institute (India) and United States. Agricultural Research Service. Foreign Research and Technical Program Division.
Format:
Book
Language:
English
Subjects:
Smoked meat
Poultry Preservation
View in NAL's Catalog:
CAT77686110