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1.
Tenderization of culled poultry meat by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1983
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.93 J19T , ...

2.
Studies on the effect of stage of maturity and level of nutrition on the carcass characteristics and meat quality of male buffalo calves by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1992
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 636.293 S27S, ...

3.
Studies on functionally of hydrocolloids in processed meat products by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1995
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.902.8 S92S, ...

4.
Studies on the use of wheat and corn germs as extenders in comminuted poultry products by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1998
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.93 G96S, ...

5.
Study on acceptability of comminuted poultry meat produts using texturized soy proteins (TSP) by
Edition: Food Science and Technology
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Ludhiana PAU 1999
Availability: Items available for reference: Mohinder Singh Randhawa Library: Not for loan (2)Location, call number: T 664.93 C27S, ...

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