Tenderization of culled poultry meat

By:

JAGANNATH Singh

Material type: Text

TextPublication details: Ludhiana PAU 1983Edition: Food Science and TechnologyDescription: 167,21LSubject(s):

DDC classification:

T 664.93 J19T

Summary: Papain (50, 100 and 150 ppm) sodium chloride and trisodium polyphosphate (025, 05 and 1 %) and a combination of papain (50 ppm) sodium chloride (005) and trisodium polyphosphate (005) were studied for the tenderization of culled hen (White Leghorn) carcas

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 J19T (Browse shelf(Opens below))	Not for loan		137953
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 J19T (Browse shelf(Opens below))	Not for loan		137954

Papain (50, 100 and 150 ppm) sodium chloride and trisodium polyphosphate (025, 05 and 1 %) and a combination of papain (50 ppm) sodium chloride (005) and trisodium polyphosphate (005) were studied for the tenderization of culled hen (White Leghorn) carcas

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