Загрузка...
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...
| Главный автор: | |
|---|---|
| Другие авторы: | |
| Формат: | Ph.D Thesis |
| Язык: | Undetermined |
| Опубликовано: |
Mannuthy
Department of Poultry Science, College of Veterinary and Animal Sciences
1998
|
Kerala Agricultural University
| Шифр: |
636.5 MUR/AS |
|---|---|
| Копировать | Недоступно состояние Live" What does mean the status Live (working) |