Cargando...
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...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Ph.D Thesis |
| Lenguaje: | Undetermined |
| Publicado: |
Mannuthy
Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences
1997
|
Kerala Agricultural University
| Número de Clasificación: |
636.088 ANI/EF |
|---|---|
| Copia | Estatus de actividad no disponible |