Effect of Incorporation of Skin,Gizzard,Heart and Yolk on the Quality of Frozen Chicken Meat Sausages

By: Reddy K P & Vijayalakshmi KMaterial type: TextTextPublication details: May - June 1998Description: 276 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
35;3 Available JA00640

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