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Physico-Chemical Quality Of Buffalo Meat Under Refrigeration
Meat is accepted all over the world as a rich source of high quality assimilable protein containing all the essential amino acids. Meat quality per se is contributed by its physic-chemical, biochemical, nutritional, microbiological and organoleptic qualities. Though some of these are predetermined...
| Príomhúdar: | Abdulkader Kunhy PA |
|---|---|
| Údair Eile: | Kuttinarayanan P (Guide) |
| Formáid: | Ph.D Thesis |
| Teanga: | Undetermined |
| Foilsithe: |
Mannuthy
Department of Veterinary Public Health, College of Veterinary and Animal Sciences
1996
|
Míreanna Comhchosúla
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Physico-chemical qualiety of buffalo meat under refrigeration
le: P A Abdulkader kunhy
Foilsithe: (1996) -
Physico-chemical quality of buffalo meat underrefrigeration
le: P A Abdulkader Kunhy, et al.
Foilsithe: (1996) -
Meat refrigeration
le: C James, et al.
Foilsithe: (2002) -
Meat refrigeration
le: James, S. J.
Foilsithe: (2002) -
Studies on the Meat Qualities and Meat Potentialitise of Buffalo Calves
le: Thachat Gopalan Rajagopalan
Foilsithe: (1981)