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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...
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| Формат: | Ph.D Thesis |
| Язык: | Undetermined |
| Опубликовано: |
Mannuthy
Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences
1997
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