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Assessment Of The Quality Of Tenderized Chicken Meat Pickle
A study was carried out to examine the feasibility of preparing chicken pickle using untenderized and tenderized (papain treated) boned spent hen meat, and to evaluate its shelf-life. The ready-to-cook yield and total loss averaged 70. 5±0. 34 per cent and 29. 5±0. 07 per cent respectively for b...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Mannuthy
Department of Poultry Science, College of Veterinary and Animal Sciences
1998
|
Kerala Agricultural University
| ডাক সংখ্যা: |
636.5 MUR/AS |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |