Nalaganje...
Formulation and quality evaluation of chicken meat balls
A study was undertaken to examine the feasibility of formulation of chicken meat balls from deboned minced meat of broilers and to evaluate its shelf-life. The ready-to-cook yield, total loss and meat to bone ratio averaged 72.76 per cent, 27.24 per cent and 1.31 respectively for broilers used for...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Ph.D Thesis |
| Jezik: | Undetermined |
| Izdano: |
Mannuthy
Department of Poultry Science, College of Veterinary and Aniaml Sciences
1991
|