Normal view MARC view ISBD view

Efficacy of different flours and natural preservatives on the processing and storage quality of chicken meat caruncles

By: Singh,ParminderMaterial type: Text

TextPublication details: GADVASU, Ludhiana Description: 119+VitaSubject(s): Livestock Products TechnologyDDC classification: 664.902.8 S48E Dissertation note: GADVASU, Ludhiana M.V.Sc.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	GADVASU Library	664.902.8 S48E (Browse shelf(Opens below))	Not for loan		T971

Browsing GADVASU Library shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664.902 8 J25D Development of extended shelf life low-fat functional pork nuggets with bacteriocins	664.902 8 P93D Development of thyme essential oil bioactive nanoemulsion for storage stability of pork nuggets	664.902 8 R14S Studies on development and quality evaluation of palmarosa essential oil nanoemulsion for storage stability of pork nuggets.	664.902.8 S48E Efficacy of different flours and natural preservatives on the processing and storage quality of chicken meat caruncles	664.902 9 D31E Evaluation on the parasitic causes of condemnation of carcass of slaughtered sheep, goat and pigs and associated economic losses	664.902.9 S33M Modern Abattoir practices & animal byproducts technology	664.902.9 S33M Modern Abattoir practices & animal byproducts technology	Next

GADVASU, Ludhiana M.V.Sc.

There are no comments on this title.

to post a comment.