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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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Dettagli Bibliografici
Autore principale: Rejikumar T P
Altri autori: Narayanankutty K (Guide)
Natura: Ph.D Thesis
Lingua:Undetermined
Pubblicazione: Mannuthy Department of Poultry Science, College of Veterinary and Aniaml Sciences 1991

Kerala Agricultural University

Dettagli sul posseduto da Kerala Agricultural University
Collocazione: 636.5 REJ/FO
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