Effect of Whey Protein Concentrate and Egg White on Physico-chemical, Textural and Sensory Properties of Chicken Nuggets from Spent Hen Meat

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dc.contributor.advisorVenkataramanujam, V.
dc.contributor.advisorDushyanthan, K.
dc.contributor.advisorKumar, C. Naresh
dc.contributor.authorDevaki, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2016-10-17T15:40:08Z
dc.date.available2016-10-17T15:40:08Z
dc.date.issued2006
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/80734
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.research.problemEffect of Whey Protein Concentrate and Egg White on Physico-chemical, Textural and Sensory Properties of Chicken Nuggets from Spent Hen Meaten_US
dc.subMeat Science and Technologyen_US
dc.subjectWhey Proteinen_US
dc.subjectEgg Whiteen_US
dc.subjectPhysico-chemicalen_US
dc.subjectChicken Nuggetsen_US
dc.subjectHen Meaten_US
dc.themeThesisen_US
dc.titleEffect of Whey Protein Concentrate and Egg White on Physico-chemical, Textural and Sensory Properties of Chicken Nuggets from Spent Hen Meaten_US
dc.title.alternativeTANUVAS M.V.Sc. MVM04018 Accn.No.1159en_US
dc.typeThesisen_US
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