Studies on the use of wheat and corn germs as extenders in comminuted poultry products
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.93 G96S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.93 G96S (Browse shelf(Opens below)) | Not for loan | 221120 | ||
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Mohinder Singh Randhawa Library | T 664.93 G96S (Browse shelf(Opens below)) | Not for loan | 221121 |
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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 (
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