Studies on the use of wheat and corn germs as extenders in comminuted poultry products
GUPTA, Pankaj
Studies on the use of wheat and corn germs as extenders in comminuted poultry products - Food Science and Technology - Ludhiana PAU 1998 - 47,7L
Studies were conducted on Chicken Patties and Kababs using wheat and corn germs. Effects of addition of wheat germ upto 12% level and com germ upto 8% level were studied Addition of wheat germ upto 9% level and corn germ upto 4% level had no significant (
POULTRY AS FOOD
CORN GERM EGG & MEAT EXTENDERS. PATTIES FST KABABS. POULTRY AS FOOD WHEAT GERM
T 664.93 G96S
Studies on the use of wheat and corn germs as extenders in comminuted poultry products - Food Science and Technology - Ludhiana PAU 1998 - 47,7L
Studies were conducted on Chicken Patties and Kababs using wheat and corn germs. Effects of addition of wheat germ upto 12% level and com germ upto 8% level were studied Addition of wheat germ upto 9% level and corn germ upto 4% level had no significant (
POULTRY AS FOOD
CORN GERM EGG & MEAT EXTENDERS. PATTIES FST KABABS. POULTRY AS FOOD WHEAT GERM
T 664.93 G96S