Studies on functionally of hydrocolloids in processed meat products
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.902.8 S92S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.902.8 S92S (Browse shelf(Opens below)) | Not for loan | 189726 | ||
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Mohinder Singh Randhawa Library | T 664.902.8 S92S (Browse shelf(Opens below)) | Not for loan | 189727 |
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The effect of incorporation of some hydrocolloids on the quality of low fat (10%) patties, loaves and sausages from buffalo calves meat, goat meat (chevon) and culled hen meat were investigated. The moisture content of cooked products increased significan
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