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Effect of Marination and Polyphosphate on Quality Improvement of Spent Layer Meat

Six spent chicken were slaughtered and cut into suitable size, cut up parts were divided into 8 equal parts, two parts were kept as control and the remaining 6 parts were divided into 2 groups and were dipped in 3 per cent STPP solution for 30 minutes and drained, three marinades were prepared c...

书目详细资料
主要作者:	Anilkumar M
其他作者:	Abraham J (Guide)
格式:	Ph.D Thesis
语言:	Undetermined
出版:	Mannuthy Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences 1997

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