Low - fat mutton kofta prepared by using carrageenan as fat replacer ; Quality changes in cooked product during storage

By: Modi VK.et.alMaterial type: TextTextPublication details: July - August 2009Description: 316 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
46;4 Available JA11422

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