Quality and stability of chicken egg pickle using different refined vegetable oils
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.936 S14Q
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.936 S14Q (Browse shelf(Opens below)) | Not for loan | 251019 |
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The objective of this study was to evaluate the quality and stability of the chicken egg pickle in four different refined vegetable oils (mustard oil, groundnut oil, soyabean oil and palm oil). The optimized conditions for the hard cooking of eggs were, s
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