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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...
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| Materialtyp: | Ph.D Thesis |
| Språk: | Undetermined |
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Mannuthy
Department of Poultry Science, College of Veterinary and Aniaml Sciences
1991
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