Studies on the development and preservation of ready to use tandoori chicken marinade

By:

Bharbhur Singh

Material type: Text

TextPublication details: Ludhiana PAU 2008Edition: Food Science & TechnolgoyDescription: 29cm. : 67L. +CDSubject(s):

DDC classification:

T 664.93 B51S

Summary: The study was undertaken to develop and preserve ready to use tandoori chicken/tikka marinade. The recipes of surface and injection marinades were standardized. The surface marinade was preserved in glass bottles and in retort pouches at room and low temp

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 B51S (Browse shelf(Opens below))	Not for loan		249464
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 B51S (Browse shelf(Opens below))	Not for loan		249465

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Previous	T664.92 S33D Development od chicken meat patties incorporating ..... ingredients	T 664.924.5 R11F Freeze drying of the food material	T 664.924.5 R11F Freeze drying of the food material	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	T 664.93 B51S Studies on the development and preservation of ready to use tandoori chicken marinade	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)	Next

The study was undertaken to develop and preserve ready to use tandoori chicken/tikka marinade. The recipes of surface and injection marinades were standardized. The surface marinade was preserved in glass bottles and in retort pouches at room and low temp

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