Tenderization of culled poultry meat
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.93 J19T
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.93 J19T (Browse shelf(Opens below)) | Not for loan | 137953 | ||
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Mohinder Singh Randhawa Library | T 664.93 J19T (Browse shelf(Opens below)) | Not for loan | 137954 |
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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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