Effect of Microwave Oven processing, Hot Air Oven Cooking, Cuting and Polyphosphate Treatment on Physico - chemical, Sensory and Textural Characteristics of Buffalo Meat Products
Material type: TextPublication details: May - June 2002Description: 240 In: Journal of Food Science and TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode | |
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Journal Articles | BCAS Library | 39;3 | Available | JA01804 |
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