Carregant...
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...
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicat: |
Mannuthy
Department of Veterinary Public Health, College of Veterinary and Animal Sciences
1996
|
Kerala Agricultural University
| Signatura: |
636.089 ABD/PH |
|---|---|
| Còpia | Comprovació en temps real no disponible |