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Formulation and Shelf Life of Duck Meat Stock
A study was conducted to examine the feasibility of formulation of duck meat sticks from deboned minced meat of desi spent ducks and to evaluate its shelf-life. The ready-to-cook yield, total loss and meat to' bone ratio averaged 70.94 ± 0.40 per cent, 29.06 ± 0.40 per cent and 2.47 ± 0.02...
| 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 Poultry Science, College of Veterinary and Animal Science
1997
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Kerala Agricultural University
| 請求記号: |
636.5 SAN/FO |
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| 所蔵 | ステータス情報は利用できません |