Chargement en cours...
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...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Ph.D Thesis |
| Langue: | Undetermined |
| Publié: |
Mannuthy
Department of Poultry Science, College of Veterinary and Animal Sciences
1998
|
Kerala Agricultural University
| Cote: |
636.5 MUR/AS |
|---|---|
| Exemplaire | Statut en temps réel indisponible |