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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...
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| Muut tekijät: | |
| Aineistotyyppi: | Ph.D Thesis |
| Kieli: | Undetermined |
| Julkaistu: |
Mannuthy
Department of Poultry Science, College of Veterinary and Animal Sciences
1998
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Kerala Agricultural University
| Hyllypaikka: |
636.5 MUR/AS |
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| Nide | Reaaliaikaista tietoa ei saatavissa |