Protein Fractions and Characteristics of Lipids in Fresh Broiler and Layer Chicken Muscles and Penetration of Salt and Acid in Marinated Muscles

By: Raj K R et alMaterial type: TextTextPublication details: November - December 1999Description: 522 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
36;6 Available JA00815

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