TY  - BOOK
AU  - GUPTA, Pankaj
TI  - Studies on the use of wheat and corn germs as extenders in comminuted poultry products
U1  - T 664.93 G96S 
PY  - 1998///
CY  - Ludhiana
PB  - PAU
KW  - POULTRY AS FOOD
KW  - CORN GERM
KW  - EGG & MEAT
KW  - EXTENDERS. PATTIES
KW  - FST
KW  - KABABS
KW  - WHEAT GERM
N2  - Studies were conducted on Chicken Patties and Kababs using wheat and corn germs. Effects of addition of wheat germ upto 12% level and com germ upto 8% level were studied Addition of wheat germ upto 9% level and corn germ upto 4% level had no significant (
ER  -