TY  - BOOK
AU  - JAGANNATH Singh
TI  - Tenderization of culled poultry meat
U1  - T 664.93 J19T 
PY  - 1983///
CY  - Ludhiana
PB  - PAU
KW  - MEAT -- TENDERIZATION
KW  - CULLED HEN CARCASSES
KW  - EGG & MEAT
KW  - POULTRY PROCESSING
KW  - PULLET HEN TENDERIZERS
N2  - 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
ER  -