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Shelf-Life Of Marinated Rabbit Meat
Six Newzeland White crossbred rabbit were slaughtered and cut into suitable size. Cut - up parts were divided into 4 equal parts. Three marinades were prepared containing either curd, lime or vinegar, besides a control with salt alone. Samples were stored at -60 C and -200 C for 30 days period....
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 言語: | Undetermined |
| 出版事項: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
1997
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Kerala Agricultural University
| 請求記号: |
636.088 JAY/SH |
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| 所蔵 | ステータス情報は利用できません |