লোডিং...
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...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Mannuthy
Department of Poultry Science, College of Veterinary and Aniaml Sciences
1991
|
Kerala Agricultural University
| ডাক সংখ্যা: |
636.5 REJ/FO |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |