Studies on the in-corporation of black gram (Phaseolus mungo) flour and corn flour on quality of chicken patties

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Material type: Text

TextPublication details: Ludhiana PAU 2001Edition: Food Science and TechnologyDescription: 29cm. 60Subject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 C33S (Browse shelf(Opens below))	Not for loan		223012
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 C33S (Browse shelf(Opens below))	Not for loan		223013

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Previous	T 664.93 C27S Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)	T 664.93 C27S Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP)	T 664.93 C33S Studies on the in-corporation of black gram (Phaseolus mungo) flour and corn flour on quality of chicken patties	T 664.93 C33S Studies on the in-corporation of black gram (Phaseolus mungo) flour and corn flour on quality of chicken patties	T 664.93 D38S Study of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella	T 664.93 G96S Studies on the use of wheat and corn germs as extenders in comminuted poultry products	T 664.93 G96S Studies on the use of wheat and corn germs as extenders in comminuted poultry products	Next

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