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TNV_TH_2016_MVN14009.pdf.jpg
Thesis

Spent goat meat was tenderized with various preparations of ginger (aqueous extract of ginger (GE), ginger paste (GP) and ginger oil (GO)). Concentration of aqueous extract of ginger, ginger paste and ginger oil for tenderization of spent goat meat and marination time was optimized by performing physico-chemical, sensory, textural and histological characteristi...

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