overview
CSIR–CFTRI, Mysuru, has developed and commercialized a hygienic chicken pickle processing technology featuring fried chicken in an emulsion of acid, salt, spices, and condiments. With no external preservatives, it offers a shelf life of over one year at room temperature, ensuring safety, flavor, and commercial viability for diverse market applications.
Photo Gallery
- 8
TRL
- 5
No of Units Deployed
- 2
No. of training hours
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Contact DeveloperHead of the Department Head, Technology Transfer & Business Development Department Email: ttbd[at]cftri[dot]res[dot]in |
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Last Updated on : 13-April-2026
